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Beef and Bean Burgers

We’ve given you the option to choose which route you take with these easy burgers. Go 50/50 and try our beef and bean recipe or, if you want to go completely meat-free, swap the beef for an extra can of kidney beans, a mashed sweet potato and a handful of fresh breadcrumbs.

Prep Time

        Prep time: 20 minutes
        Yield: Serves 4


    •    2 tsps paprika
    •    oil for brushing
    •    300g beef mince
    •    grated zest 1 lemon
    •    5 tbsps mayonnaise
    •    4 seeded burger buns
    •    1 tsp Dijon mustard to taste
    •    6 spring onions, roughly chopped
    •    50g sliced gherkins, plus extra to serve
    •    400g can kidney beans, drained and rinsed
    •    mixed baby salad leaves or lettuce to serve


  1. Whizz together the beans, beef, spring onions, lemon zest, paprika and 1 tbsp mayonnaise in a food processor. Season, divide the mixture into 4 equal portions, then use your hands to form into burgers.
  2. Heat a griddle pan until hot, toast the buns, then set aside. Brush each burger with oil, then griddle for 4-5 minutes on each side.
  3. Mix the remaining mayo, mustard and 50g gherkins in a bowl and season with black pepper. Serve the burgers in the buns with the mayo, salad leaves and extra gherkins.

This great family recipe is thanks to Delicious Magazine at


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