Bean Burgers with Garlicky Yogurt

cook 30 mins
  • 3 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 400 g (13 oz) can kidney beans, drained and rinsed
  • 400 g (13 oz) can black-eyed beans, drained and rinsed
  • 1 tablespoon tomato purée
  • 1 teaspoon paprika (optional)
  • 4 tablespoons finely chopped flat leaf parsley
  • 1 small egg, lightly beaten
  • 100 g (3 1/2 oz) fresh white breadcrumbs
  • 250 ml (8 fl oz) natural yogurt
  • 1 small garlic clove, crushed
  • 2 teaspoons lemon juice
  • salt and pepper
  • 4 soft flour tortillas, warmed, to serve
  • lettuce leaves, to garnish
  • Heat 2 tablespoons of the oil in a small frying pan and cook the onion gently for 6–7 minutes. Add the chopped garlic and cook for a further 2–3 minutes, until really soft and golden.
  • Meanwhile, place both lots of beans in the large bowl of a food processor with the tomato purée, paprika, if using, and half the parsley. Pulse until the mixture becomes a coarse paste. Tip into a bowl and add the egg, breadcrumbs and cooked onion mixture. Season with salt and pepper, then mix well and shape into 4 large burgers.
  • Heat the remaining oil in a large nonstick frying pan and fry the burgers gently for 8–10 minutes, turning once, until crisp and golden.
  • Meanwhile, mix the yogurt with the crushed garlic, the remaining parsley and the lemon juice. Season with salt and pepper and set aside.
  • Serve the burgers with warmed tortillas and the yogurt and garnish with lettuce leaves.
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