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Jamie Oliver's epic bean burger

Name: Jamie Oliver's epic bean burger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1 bunch spring onions, chopped; 1 long red chilli, chopped; 400g can black beans, rinsed, drained; 1 tsp smoked paprika (pimenton); 70g breadcrumbs; 400g can chickpeas, rinsed, drained; Plain flour, to dust; 20.00 ml each white sesame seeds & flaxseeds, chopped; 40.00 ml olive oil; 6 wholemeal seeded rolls, halved; 2 large gherkins, thinly sliced; 250g cooked beetroot, thinly sliced; 3 radishes, thinly sliced; 60g rocket leaves; 60g feta; 1/2 bunch flat-leaf parsley, leaves picked, finely chopped; 280g yoghurt; Juice of 1 lemon

4 ratings

20m

10m

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Jun 01, 2017

This is a very good vegie burger. Some beans are whizzed together and some left whole, so you get a lovely texture. For a vegan option, just leave out the feta and yoghurt, says Jamie Oliver.

1 bunch spring onions, chopped
1 long red chilli, chopped
400g can black beans, rinsed, drained
1 tsp smoked paprika (pimenton)
1 cup (70g) fresh breadcrumbs
400g can chickpeas, rinsed, drained
Plain flour, to dust
1 tbs each white sesame seeds & flaxseeds, chopped
2 tbs olive oil
6 wholemeal seeded rolls, halved
2 large gherkins, thinly sliced
250g cooked beetroot, thinly sliced
3 radishes, thinly sliced
60g rocket leaves
60g feta

Yoghurt dressing

1/2 bunch flat-leaf parsley, leaves picked, finely chopped
1 cup (280g) natural yoghurt
Juice of 1 lemon

Method

1.

Place spring onion and chilli in a food processor and whiz until finely chopped. Add two-thirds black beans, paprika and breadcrumbs, and whiz until combined. Add chickpeas and remaining black beans, and pulse very briefly so the texture remains a little coarse.
2.

Transfer to a bowl and place flour in a separate bowl. Divide bean mixture into six balls, then lightly dust each in flour, shaking off excess. Flatten into 2cm-thick patties. Sprinkle over sesame and flaxseed, lightly pressing seeds into patties.
3.

Heat the oil in a frypan over medium heat. In batches, cook the patties for 4-5 minutes each side or until lightly charred and cooked through. Drain on paper towel. Keep warm. Repeat with remaining patties.
4.

For the dressing, combine all the ingredients in a bowl and season to taste.
5.

Dollop a little yoghurt dressing onto the base of each roll and top with a patty. Divide gherkin, beetroot, radish slices and rocket among rolls. Crumble over the feta, then finish with another dollop of the yoghurt dressing and the bun tops. Serve immediately.