Bean and nut burger with a cracked wheat salad

These recipes are a throwback (even the shitty picture), to my first year in culinary school. I did sightly adapt them to suit my palette more. When we first made this recipe, I will admit I was very skeptical. But I gave it all my enthusiasm and I was honestly blown away by how good it tasted. It is a damn good burger, although I chose to keep mine plain and just serve it with the salad along with a bit of pesto on the burger. Play around with the recipe until it works for you.

Bean and Nut Burgers (serves 4)


  • 1 can of cannellini beans
  • 60ml oil
  • 50g finely chopped onion
  • 1 garlic clove
  • 30g dried rosemary
  • 100g finely chopped mushrooms
  • 2 small grated carrots
  • 100g chopped walnuts
  • 50g tomato purée
  • Salt and Pepper
  • 1 – 2 beaten eggs
  • Flour
  • 100g rolled oats
  • Parsley
  • Toasted burger rolls for serving


1. Drain all the excess liquid from the can and purée in a food processor.

2. Heat the oil on medium and sauté the onion and crushed garlic for 3 minutes, add the rosemary and sauté for a further 2 min.

3. Add the mushrooms, carrots and nuts.

4. Cook for 2 – 3 minutes, drain off any excess liquid and remove from the heat.

5. Mix into the bean purée, add tomato purée, seasoning and bind with some beaten egg.

6. Shape into burgers, coat in a layer of flour, beaten egg and rolled oats.

7. Place on a greased baking sheet, brush with oil. Bake in a pre-heated oven at 180°C for 10 – 15 minutes, turning over at roughly 7-8 minutes.

8. Alternatively, carefully shallow fry burgers in hot sunflower oil, taking special care that they do not break up. They can be quite delicate.

9. If desired serve on a burger roll with tomato, lettuce, a tomato relish or sauce and a slice of cheese.

Cracked Wheat Salad (serves 4)


  • 100g cracked wheat (burghul)
  • 30g red onion, finely chopped
  • 50g diced cucumber
  • 50g tomato, peeled, de-seeded and diced
  • Salt Pepper
  • 40ml vegetable oil
  • Juice of ½ lemon
  • Chopped fresh parsley and mint


1. Cover the cracked wheat with cold water and leave to soak for 10 minutes. Drain well, place into a suitable stainless steel bowl.

2. Add the onion, cucumber and tomato, season with salt and pepper.

3. Mix in the oil and lemon juice, stir in the chopped parsley and chopped mint.


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