Full of flavour and made from beans, spices and feta these burgers will be the favourite choice at your next BBQ. Pair with the Mediterranean Sundried Tomato Dip, caramelised onions and aioli to excite your taste buds.
400 g can Watties Black Beans in Springwater, drained and rinsed
½ cup dried breadcrumbs
½ cup sunflower seeds
1 tsp Gregg's Ground Paprika
1 tsp Gregg's Rubbed Oregano
½ tsp Gregg's Ground Chipotle
75 g feta, crumbled
Oil for cooking
4 hamburger buns, split and toasted
4 slices mozzarella or swiss cheese
135 g pottle Meditterranean Sundried Tomato Dip
2 baby cucumbers, peeled into ribbons
Heinz Seriously Good Aioli
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 410g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Heat the olive oil in a small frying pan over medium low heat. Add the onion and garlic and cook for 4 to 5 minutes or until softened.
Cool slightly then place into a food processor with the well drained Watties Black Beans in Springwater, breadcrumbs, sunflower seeds, Gregg's Ground Paprika, Gregg's Rubbed Oregano, Gregg's Ground Chipotle and egg. Pulse until the mixtures comes together but is still chunky.
Gently stir in the feta and season to taste. Form into 4 even sized patties. Place onto a tray lined with baking paper and refrigerate for 15 minutes.
Heat a little oil on the flat plate of a BBQ or in a frying pan over medium heat. Cook the patties for 3 to 4 minutes on each side, until they are crispy and browned.
If desired, top each patty with a slice of cheese and allow to slightly melt before removing from the pan.
Spread each burger bun base with some Meditterranean Sundried Tomato Dip. Top with a patty and cheese, then add caramelised onions, cucumber ribbons and lettuce. Spread Heinz Seriously Good Aioli over the bun top then close burger and serve.
To prepare caramelised onions, thinly slice 2 red onions and cook in a little olive oil over low heat until the onions start to soften. Add 2 tbsp balsamic vinegar and 1 tbsp brown sugar. Continue cooking over a low heat, stirring often until the onions are soft and caramelised. This will take about 15 minutes.
What do I need?
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
400 g Watties Black Beans in Springwater, drained and rinsed