ingredients
serves 6
2 tbsp olive oil
1 small onion, peeled and chopped
1 garlic clove, peeled and crushed
2 tsp chopped thyme
14 ounce can red kidney beans, drained
14 ounce can lima beans, drained
3/8 cup chopped mixed nuts
1 cup fresh white breadcrumbs
1 tbsp dark soy sauce
1 tbsp lemon juice
salt and pepper
oil, to shallow-fry
TO SERVE
6 soft burger buns, split
selection of relishes
method
1. Heat the olive oil in a skillet, add the onion, garlic and thyme, and fry for 10 minutes until softened and golden.
2. Rinse the canned beans, drain well and add to the pan. Fry gently for a further 5 minutes, then transfer to a food processor and process briefly to form a rough paste; turn into a bowl.
3. Add the nuts, breadcrumbs, soy sauce and lemon juice, stir until evenly combined and season generously with salt and pepper. Cover and set aside for several hours to allow the flavours to develop.
4. Divide the bean mixture into 6 equal portions and shape into burgers.
5. Heat a little oil in a heavy-based skillet and fry the burgers in batches for 2 - 3 minutes on each side until golden and cooked through. Drain on kitchen paper and keep warm while frying the rest.
6. Serve in burger buns, with your favourite relishes and a mixed salad.
