Simple Sage and Onion Cannellini Burgers

Name: Rukmini Iyer Sage & Onion Cannellini Burgers | Easy Vegan Burger
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves: 6
Ingredients: 2 x 400g tins of cannellini beans, drained well, but not rinsed; 2 tsp Dijon mustard; 75g white breadcrumbs; 2 tsp cornflour; 1½ tsp sea salt flakes; 1 tbsp olive oil; 20 fresh sage leaves, finely chopped; 1 tsp chilli flakes; 1 large white onion, finely chopped; 3 cloves of garlic, finely chopped

by Rukmini Iyer from The Green Barbecue

Packed with potatoes, onions and sage these simple bean burgers are an easy vegan barbecue option for the summer months.

Vegan Quick

Serves: 6

Total 50 min

Prep 20 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

I’d happily use this as a filling for vegan sausage rolls, but it’s also lovely as thick, filling burgers with a spoon of mustard on the side.

Ingredients

2 x 400g tins of cannellini beans, drained well, but not rinsed

2 tsp Dijon mustard

75g white breadcrumbs

2 tsp cornflour

1½ tsp sea salt flakes

1 tbsp olive oil

20 fresh sage leaves, finely chopped

1 tsp chilli flakes

1 large white onion, finely chopped

3 cloves of garlic, finely chopped

Method

Pulse the well-drained cannellini beans in a food processor until broken up into a rough, thick paste – don’t let it get smooth, like hummus. Stir in the Dijon mustard, white breadcrumbs, cornflour and sea salt flakes. Set aside.

Heat the oil in a large saucepan, and add the sage, chilli flakes, onion and garlic. Stir, then cover and soften on a medium heat for 10 minutes, stirring occasionally, until the onions are translucent and cooked through.

Let the onions cool down for 10 minutes, then stir them through the bean mixture. With lightly floured hands, form the mixture into six thick patties, and place them on a lined baking sheet.

Chill for 1 hour, or overnight.

Bake the burgers at 180°C fan/200°C/gas 6 for 25–30 minutes, until golden brown and crisp. You can eat them immediately at this stage, or if packing them for a picnic, let them cool down, then give them a final blast for a couple of minutes per side on a hot, well-oiled barbecue.

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