BEANIE BURGERS RECIPES

Steps:

• Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes.
• Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste.
• Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste.
• Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick.
• Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through.
• Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside.

Steps:

• Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking.
• Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred.
• Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well.
• To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi. Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away.