• 1 onion
  • 4 cloves garlic
  • 1 bunch fresh coriander
  • Juice of 1 lime
  • 1/2 jar of sun-dried tomatoes in oil, drained
  • 2 tbsp tomato purée
  • 1 1/2 tsp chipotle paste
  • 1 jar red kidney beans
  • 1/2 jar butter beans
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 tbsp dark soy sauce
  • 1 tsp smoked paprika
  • 1 tbsp maple syrup
  • 1 large egg
  • 6–8 tbsp self raising flour
  • Salt & pepper, to taste


  • 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.

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