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Edam Bean Burgers with Tomato Relish
These healthy burgers are a great vegetarian alternative and the kids will enjoy getting their hands messy making them too. Serve on focaccia or ciabatta bread with your favourite salad leaves and zingy tomato relish.
Serves 4
Prep 15 minutes + chilling
Cook 10 minutes
Ingredients
100g/3 1/2 oz Original Dutch Edam wedge cut into very small cubes
55g / 2oz pine nuts toasted
2 x 300g cans cannellini beans, drained and rinsed
5 spring onions, chopped
30ml/2tbsp sun-dried tomato paste
75g/2 3/4oz fresh breadcrumbs
1 egg, beaten
Sunflower oil for frying
For the tomato relish:
4 ripe tomatoes, diced
1 red pepper, de-seeded and diced
1 garlic clove, crushed
3 tbsp flat leaf parsley, chopped (25g packet)
1 tbsp olive oil
1/2 lemon, juice only
- Lightly toast the pine nuts for 2-3 minutes or until golden over a Marco-grill barbecue on a medium heat.
- Place the beans in a large bowl and mash well with a potato masher or fork. Add the Edam, pine nuts, onion, tomato paste and a third of the breadcrumbs. Season and gently mix together until the ingredients are thoroughly combined.
- Shape the misture into 8 burgers. Coat the outside of each burger first with the beaten egg, then with the remaining breadcrumbs. Cover and chill in the fridge for 20 minutes.
- Meanwhile, mix all the tomato relish ingredients together, season well and set to one side. Add the burgers to a Marco-grill and cook each side until golden and heated through.
- Serve with favourite salad leaves and tomato relish in summer, or new potatoes and green beans in winter.
Chef's Tips
- You can use borlotti beans or chickpeas in this recipe.
- If you want to cook the burgers in the oven, simply pre-heat to 190C, 375F, Gas 5. Place the burgers on an oiled baking sheet sprayed with a little oil. Cook for 20 minutes or until golden and heated through.
- If you fancy a relish with a little kick! Add a few drops of Tabasco depending on the heat you like.
