Date posted: 29/06/2018

Black-eyed bean and chickpea burger

  • Serves 4
Votes: 1 Average: 5


Chef William black eyed beans 200g
Chef William chickpeas 200g
Everyday Favourites golden breadcrumbs 100g
Everyday Favourites free range medium eggs 1
Olive oil 1 tbsp
Red onion (finely diced) 1
Chef William Italian seasoning 1 tsp
Salt and pepper to taste
Lemon juice and zest 1
Wholegrain Seeded Buns 4
Chef William crispy fried onions (topping) 100g


  1. Using a food processor, blend the chickpeas, black-eyed beans, lemon zest, lemon juice, egg and Italian seasoning. Once smooth place into a bowl before combining the diced onions and 80g of the breadcrumbs, setting the rest aside. Season with salt and pepper and then form four equal burgers before pressing the remaining breadcrumbs onto both sides of each. Refrigerate for at least 10 mins to allow to set, preventing the burgers from crumbling when cooked.
  2. Heat the oil in a frying pan on a medium-high heat and fry the burgers for four mins on each side. To serve, slice and toast each bun and then fill with salad and accompaniments of your choice. We recommend rocket, a slice of tomato, cucumber, a few fried onions, mashed avocado, a drizzle of chilli sauce and a few coriander leaves.
Optional ingredients for the finishing touch:
  • Fresh coriander
  • Salad
  • Tomato
  • Cucumber
  • Chilli sauce
  • Rocket
  • Avocado
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