Even meat eaters will enjoy these sizzling and spicy butterbean burgers. They're ideal for cooking on the barbecue and kids love them. with mayo.


  • 1 garlic clove, peeled and thickly sliced

  • 1 red chilli, seeded and chopped

  • Handful fresh coriander leaves

  • 1 tsp cumin seeds

  • 410 g can butterbeans, drained

  • 100 g fresh white breadcrumbs

  • 150 g cheddar, diced

  • 1 egg yolk

  • Salt and freshly ground black pepper

  • Vegetable oil, for shallow frying

  • Crusty rolls, sliced tomato, red onion rings and mayonnaise, to serve (ripple a little harissa or squeeze of lemon through the mayo)

  • Handful for rocket leaves to serve


  • 1.

    Place the garlic, chilli, coriander leaves and cumin seeds in a food processor and whizz until finely chopped then add the beans and whiz again to form a coarse puree.

  • 2.

    Add the breadcrumbs, mozzarella, egg yolk and some salt and pepper and pulse together to form a stiff paste.

  • 3.

    Shape the mixture into two even-sized cakes and shallow fry for 3 to 4 minutes on each side until golden – the cheese may ooze out and make them stick a little so make sure you use a good non-stick pan.

  • 4.

    Drain on kitchen paper and serve in fresh crusty buns with a few slices of tomato, red onion rings and a good dollop of mayonnaise and some rocket salad.

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