- STEP 1
Preheat the oven to 170 deg/c fan and line 2 baking trays with greaseproof paper.
- STEP 2
Finely chop the onion and garlic. Sweat both in a pan with oil over a medium heat with a splash of oil until soft and translucent, about 5 minutes. Remove the pan from the heat and leave to cool.
- STEP 3
Finely chop the fresh coriander and sun-dried tomatoes, and roughly mash the beans so they are crushed but still keep some texture. (A good way to do this is with a fork.)
- STEP 4
Add these prepared ingredients together in a large bowl with the remaining ingredients and stir well to combine.
- STEP 5
Using a spoon or an ice cream scoop, portion out large balls of the mix onto the prepared baking sheets. You should get around 8 regular-sized burgers.
Leave a small amount of room between each burger and flatten the top and sides with a palette knife to create the right shape.
(Scooping the mix into a crumpet ring, smoothing over, then gently lifting off achieves this neatly.)
- STEP 6
Cook the burgers in the pre-heated oven for 15 mins then carefully flip each burger using a spatula and return to the oven for a further 5 minutes. The burgers should be dry on the outside and firm to the touch.
- STEP 7
Serve immediately or reheat briefly when ready, in the oven or on a BBQ.