Bean and Cauliflower Burgers
These bean and cauliflower burgers are a simple, wholesome alternative to traditional burgers. They’re high in plant-based protein, naturally gluten-free, and a great way to turn everyday ingredients into a satisfying meal. The cannellini beans create a soft, creamy texture, while the cauliflower keeps the burgers light. Fresh herbs, spring onions and a touch of chilli add plenty of flavour without overpowering the vegetables. They’re perfect for lunch, a light supper or a summer barbecue, served in toasted buns, lentil wraps or simply alongside a crisp green salad.
Ingredients
Method
- Steam the cauliflower florets over boiling water for about 5 minutes, or until just tender. Drain well.
- Meanwhile, finely chop the spring onions and herbs, drain the beans and mince the garlic.
- Place the cauliflower in a large bowl with the cannellini beans. Mash with a fork or pulse briefly with a hand blender until you have a coarse mixture.
- Add the garlic, egg (if using), chilli flakes, spring onions, herbs and a little salt and pepper. Mix well.
- If the mixture feels too wet to shape, stir in enough chickpea flour to form a soft but workable mixture.
- Leave the mixture to rest for 5–10 minutes.
- Divide into equal portions and shape into burger patties.
- Heat a little oil in a non-stick frying pan over a medium heat.
- Lightly dust the patties with chickpea flour, then fry for 3–5 minutes on each side until golden and heated through.
- Lightly toast the burger buns, if using.
- Serve the burgers in toasted buns or lentil wraps with your favourite toppings and condiments, or enjoy them with a fresh green salad.