make | herby beany burgers

Happy Sunday everyone!

We've created a recipe to bring summer back for one last final time before we succumb to winter's stews and steamy soups.  This means raiding your freezer for some broad beans and peas!

It's not in any way seasonal, but it tastes good and makes you feel light and refreshed after all the big hearty stew eating that's been going on in the past couple of weeks.  So lets hit the beany burgers!!

Enjoy today!!
- rosinaviolets    x

Herby Beany Burgers
Makes enough for 12 patties (to feed 6 for lunch), or 8 patties (to feed 4 for dinner).

400g tin butter beans, or flageolet beans
175g broad beans
50g peas
3 cloves garlic
6 spring onions
1 big handful of parsley, finely chopped
1 big handful of basil, finely chopped
8 chives, finely chopped
1 dessert spoon (or more, or less, depending on your taste) sweet chilli sauce
4 ciabatta buns (or 6 if feeding 6)
Salad cream / mayonnaise / relish / gherkins / tomatoes to serve

• Drain and rinse your tin of butter beans.  

• Finely slice the spring onions and fry them in a little spray oil, but don't let them brown.  Add in the crushed cloves of garlic and the herbs.  Season liberally with pepper.  

• Tip in the beans 

• Transfer the mixture to a bowl, and using a potato masher, crush the mixture so there's a combination of smooth and rough.  You want the broad beans to be quite finely smooshed, so if yours have been in the freezer for a while, get out that fork and get going on them!! Mix in the sweet chilli sauce.  

• Make small balls of the mixture with your hands and put on a baking tray covered in foil.  Press down to form patties.  You can get 12 small patties or 8 medium sized ones.  Put the patties in the fridge for about 20 minutes to set.  

• Spray a grill pan, or frying pan with some olive oil.  Place the patties down in the pan, a few at a time, leaving room to flip.  When the underside is golden, or charred to your liking, if using a grill pan, carefully turn them over and cook the other side.  Drain on kitchen paper for a little bit before stuffing into your ciabatta roll with salad cream, gherkins and tomatoes.  Eat with a salad alongside and some corn on the cob!