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Prep 30 minutes
Total 30 minutes
Serves (six burgers)
US | Metric
Ingredients
  • 1 can of black eye beans, drained
  • 1 can of chickpeas, drained
  • 2 cloves of garlic, finely chopped
  • 2 spring onions, finely sliced
  • 1 dsp hot chilli sauce
  • a good handful of red cherry tomatoes, halved
  • a good handful of small yellow tomatoes, halved
  • 1 small bunch of parsley, chopped
  • a squeeze of lemon juice
Black Eye Bean Burgers with a Tomato Salad
Hot spicy bean burgers with late season tomatoes from the garden!
Black Eye Bean Burgers with a Tomato Salad Black Eye Bean Burgers with a Tomato Salad

These bean burgers are so simple to make, with just black eye beans, chickpeas, spring onions, parsley and some rather hot chilli sauce!! And there's almost nothing I can think of that works better with these than a gorgeous tangy tomato salad! The perfect meat free mid week meal...

  1. Start by reserving a tbs of mixed beans and chickpeas and set aside. Put the rest into a large bowl, along with the garlic, onions, most of the parsley and hot chilli sauce. Season well and use a potato masher (or food processor if you prefer, but watch the mixture doesn't become too much like a puree) and mash everything together. Mould with your hands and shape into six burgers
  2. Then make the salad with all of the tomatoes in a bowl with the beans you set aside, along with the rest of the parsley. Add in a couple of tbs of extra virgin olive oil and the lemon juice and toss together. Transfer to individual plates
  3. Finally, heat a good three tbs of oil in a frying pan and fry the burgers for about five minutes on each side, until they're nicely browned. Transfer to the individual plates and serve with a little extra hot sauce on the side, if you want!
Black Eye Bean Burgers with a Tomato Salad
Hot spicy bean burgers with late season tomatoes from the garden!
Black Eye Bean Burgers with a Tomato Salad Black Eye Bean Burgers with a Tomato Salad

These bean burgers are so simple to make, with just black eye beans, chickpeas, spring onions, parsley and some rather hot chilli sauce!! And there's almost nothing I can think of that works better with these than a gorgeous tangy tomato salad! The perfect meat free mid week meal...

Prep 30 minutes
Total 30 minutes
Serves (six burgers)
US | Metric
favorite
print
like
Ingredients
  • 1 can of black eye beans, drained
  • 1 can of chickpeas, drained
  • 2 cloves of garlic, finely chopped
  • 2 spring onions, finely sliced
  • 1 dsp hot chilli sauce
  • a good handful of red cherry tomatoes, halved
  • a good handful of small yellow tomatoes, halved
  • 1 small bunch of parsley, chopped
  • a squeeze of lemon juice
  1. Start by reserving a tbs of mixed beans and chickpeas and set aside. Put the rest into a large bowl, along with the garlic, onions, most of the parsley and hot chilli sauce. Season well and use a potato masher (or food processor if you prefer, but watch the mixture doesn't become too much like a puree) and mash everything together. Mould with your hands and shape into six burgers
  2. Then make the salad with all of the tomatoes in a bowl with the beans you set aside, along with the rest of the parsley. Add in a couple of tbs of extra virgin olive oil and the lemon juice and toss together. Transfer to individual plates
  3. Finally, heat a good three tbs of oil in a frying pan and fry the burgers for about five minutes on each side, until they're nicely browned. Transfer to the individual plates and serve with a little extra hot sauce on the side, if you want!