Beany burgers with basil tzatziki

Beany burgers with basil tzatziki

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(20 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

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

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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13th Jan, 2009
Lovely, I used cannellini beans instead as couldn't find them.
8th Jan, 2009
Basil tzatziki: Mix together 200g pot reduced-fat Greek yoghurt, 1 crushed garlic clove, zest 1 lemon and a handful of shredded basil leaves. Season to taste and serve. I made the burgers using sundried tomato tapenade rather than sundried tomato paste as that's all I had in the cupboard at the time. Turned out really well, a very filling vegetarian meal.
2nd Jan, 2019
Thank you!
13th Aug, 2008
These were really nice. The addition of the paste made it more interesting than the usual veggie/bean burgers.
12th Aug, 2008
these were great at a family BBQ a great change from ur usual shop bought burgers!! :)
29th Jul, 2008
I also can't find the recipe for the basil tzatziki... Help?
2nd Jul, 2008
We really enjoyed these burgers but I felt they needed lots of the tatziki to keep them moist. I also friedmy burgers with sunflower spray as I didn't fancy them being sat about in lots of oil.
28th Mar, 2008
does anyone know where i can find the recipe for basil tzatziki please?
10th Mar, 2008
Added a teaspoon of dried chilli flakes and turned out great. Will definitely make again.
3rd Dec, 2007
I added a few more flavourings to the burger mixture such as chilli powder and some different herbs as I'm not a thyme fan. They turned out really well and after adding a few more breadcrumbs before frying, held together perfectly. I served them in tortillas with an avocado and orange salad. Brilliant meal.


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