Couscous and butter bean burgers

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 400g tinned butter beans, drained and rinsed

    1 cup couscous, cooked

    2 garlic cloves, crushed

    10g fresh parsley, chopped

    2 tbsp plain flour

    Soda bicarbonate, a pinch

    3 tbsp olive oil

    For the pickled onion

    1/2 red onion, finely sliced

    1 lemon, juice of

    1 tsp sugar

    For the chilli poppers

    10 pickled red or green jalapeños

    100g cream cheese

    ½ cup ricotta cheese, crumbled

    100g seasoned flour

    1 egg, beaten

    1 cup breadcrumbs

    Oil, for deep frying

    To serve

    6 lettuce leaves

    Tzatziki, as desired

    4 rye rolls, halved and toasted


    1. Blitz butter beans in a food processor until smooth. Add couscous, garlic, parsley, flour, soda bicarbonate and olive oil. Blitz to combine. Remove mixture from the food processor and shape into 4 patties. Place on a lined baking tray and refrigerate until firm.
    2. Heat a frying pan with a little oil, fry patties on both sides until golden and cooked through. Season to taste.
    3. For the pickled onion, place red onions in a bowl, add the lemon juice and sugar, stir to combine and allow to stand for at least 5 minutes.
    4. For the chilli poppers, cut a slit down the side of the chillies, remove seeds and membrane. In a bowl, mix together cream cheese and ricotta and season well. Spoon small amounts into each chilli. Toss each chilli in flour, then egg, then breadcrumbs and fry in hot oil until golden.
    5. To serve, fill rolls with lettuce, pickled onions, patties, tzatziki and some more pickled onions. Serve with chilli poppers.