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Feta and Black Bean Burgers

These flavour-packed feta and black bean burgers from Hemsley and Hemsley are delicious served hot or cold. One of the most popular recipes in The Art of Eating Well cookbook.

From the book


These are flavour-packed patties with a jalapeño kick that are crunchy on the outside and soft on the inside. Serve cold, falafel-style in lettuce cups or wraps with our Probiotic Tomato Ketchup and our Mung Bean Hummus or eat them hot, sandwiched between two slices of Flax Sandwich Bread  along with avocado, rocket leaves and our Ginger Poppy Seed Mayonnaise. Also good with a simple green salad or our Summer Lime Coleslaw and a side of Courgette Fries.

We like to use black beans in this recipe for their colour and because they mash easily but any type would do. Make a big batch of burgers, then freeze them ready to heat in the oven for a simple supper or easy packed lunch.

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2 tbsp ghee
1 medium onion, finely chopped
2 garlic cloves, grated
2 tins of black beans (drained weight 500 g) or 500 g homecooked beans (dried weight 200g, activated overnight)
100 g chestnut flour (or buckwheat flour)
1 tsp dried oregano or thyme
about 170 g sun-dried tomatoes, chopped
a handful of fresh parsley, roughly chopped
1 tbsp chopped jalapeño peppers or fresh chillies
100 g feta, chopped
sea salt


1 Preheat the oven to fan 180°C/Gas mark 6.

2 Heat the ghee in a pan over a medium heat and fry the onion until softened but not coloured. Stir in the garlic and cook for a few minutes before adding the drained cooked beans.

3 Mash the beans roughly with the back of a wooden spoon so that their excess moisture evaporates in the heat of the pan.

4 Transfer the bean mix to a bowl then stir in the flour and mix well to combine everything together.
5 Gently fold in the rest of the ingredients and check for seasoning, adding a little salt, if needed, or more jalapeños or chillies, if you like.

6 When the mixture is cool enough to handle, form the mixture into 8 burgers using your hands to shape them.

7 Lay the burgers on a baking tray lined with parchment paper then flatten each burger so that they
are about 2 cm thick.

8 Bake the burgers in the oven for about 50 minutes until crisp on the outside and golden brown, turning them over halfway through the cooking time.


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From the book: The Art of Eating Well

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