Beany burgers with basil tzatziki

Beany burgers with basil tzatziki

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(22 ratings)

Prep: 10 mins Cook: 15 mins Plus chilling


Serves 4
Superhealthy veggie snack, counts as 1 of 5-a-day

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal350
  • fat22g
  • saturates3g
  • carbs29g
  • sugars2g
  • fibre4g
  • protein11g
  • salt1g
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  • 50g pine nut
  • 425g can borlotti beans, drained and rinsed
  • 1 small red onion, finely chopped
  • 2 tbsp sundried tomato paste
  • 85g fresh breadcrumbs
  • 1 tbsp fresh thyme leaves or 1 tsp dried


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

To serve

  • basil tzatziki (see separate recipe)



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • flatbreads, tortilla or pitta breads



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…


  1. Place a frying pan over a medium heat and lightly toast the pine nuts for 2-3 mins or until golden. Remove from pan and set to one side.

  2. Put the borlotti beans into a large bowl and mash well with a potato masher or fork. Add the pine nuts, onion, tomato paste, half the breadcrumbs, the thyme and egg. Season to taste, then gently mix together until the ingredients are thoroughly combined.

  3. With slightly wet hands, shape the mixture into 4 burgers. Coat the outside of each burger with the remaining breadcrumbs. Cover and chill in the fridge for at least 30 mins.

  4. To cook the burgers: heat a thin layer of sunflower oil in a large frying pan and fry for 3-4 mins each side until golden. Drain on kitchen paper, then serve in warmed flatbreads, tortillas or pittas and spoon over the Basil tzatziki.

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Comments, questions and tips

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Aitcheff's picture
26th Jun, 2019
I've made many different types of veggie burgers, but these definitely are one of my favourites. I added a teeny pinch of chilli and plenty of seasoning. I also used toasted hazelnuts as I wasn't going to pay 3 quid for a teeny bag of pine nuts at my local (shame on you) Morrisons supermarket. I liked the texture of the burgers and to accompany I made the tzatziki from the website with some torn up basil shoved in. Delicious and tasted authentic. Only thing missing was the hot Greek sun and the sound of the blue sea lapping the shore.......!
12th Aug, 2014
A really great meal, followed the recipe to the letter! I made these in the morning and just left them in the fridge until dinner time. Served with a simple green salad, basil tzatziki (used recipe posted below by annie0176) and in homemade chickpea and cumin baps… A true vegetarian feast!
RosieVimes's picture
3rd Feb, 2014
Nice dish, but I agree it is slightly bland & a little heavy. Couldn't find the separate basil tzatziki recipe, but I have just noticied that someone has thoughfully posted it below.
catfuller1's picture
3rd Sep, 2013
This recipe was good but needed a little more flavour. If I made it again would add more herbs/spices than recommended in the ingredients to give it some extra depth.
16th May, 2013
I made this last night for dinner and it came out really nicely! I added the whole bunch of breadcrumbs, and didn't leave them in the fridge actually, and yet it still had a happy ending! I served them with a side of soinach, sweet potato wedges and wholemeal mini subs toasted in the oven, with a bit of barbeque sauce for good measure, delicious! Check them out on my blog!
17th May, 2012
Basil tzatziki gives a huge boost to this dish. I found my own recipe, which is delicious and can be used with other things: Pound a peeled clove of garlic into a paste with half a teaspoon of salt - a small pestle and mortar is helpful to do this. Add this paste to natural yogurt (about half a large tub). Cut a length of cucumber (about 5 inches) legthways and scoop out the central section containing the seeds and discard the seeds. Grate the rest of the cucumber, with skin on, into the yogurt. Add salt and pepper, a squeeze of lemon juice and shredded basil. Use generously with the burgers.
Pickle von Moom
7th Feb, 2012
Even as a dedicated meat eater I found these very tasty - made a nice alternative to vegetarian sausages for veggie friends during the summer BBQ season too.
20th May, 2009
These are really tasty, I thought my boyfriend would miss meat but he loved these, and they are reslly easy to make, I added cucumber to the tzatziki (like the traditional way) we found it more refreshing with the burgers.
11th Mar, 2009
Very nice! Had to improvise a bit as I couldn't get all the ingredients but it came out great. Used kidney beans instead of borlotti, polenta express instead of bread crumbs, a mix of chopped sundried tomatoes, harrisa paste and tomato paste instead of the sundried tomato paste, and doubled the dried thyme. Served with pittas, lettuce, tomato, gherkins and the basil tzatziki (thanks MarKettle for the recipe!)
27th Jan, 2009
Sounds good but like other readers I can't find the "separate" recipe for basil tzatziki


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