Ingredients

Method

For the burgers:
• 2 x 400 g cans butter beans, drained and rinsed
• 2 cloves garlic, chopped
• 1 cup frozen peas, thawed
• 1 x 250 g sachet Woolworths ready-to-eat barley
• sea salt and freshly ground black pepper, to taste
• 2 T extra virgin olive oil
For the avocado smash:
• 2 avocados, peeled and stoned
• ½ lemon, juiced
• 10 g parsley, roughly chopped
• sea salt and freshly ground black pepper, to taste
For assembly:
• 4 T Woolworths ciabatta rolls, halved and toasted
• Woolworths vegan mayonnaise
• 4 Woolworths antipasti sundried tomato quarters 100 g
• Woolworths mini cucumbers, sliced

Method

Ingredients

Preheat the oven to 180°C. Place all the burger ingredients, except the oil, in a food processor and pulse until sticky and combined. Divide the mixture into 4 patties and chill for 10 minutes.

Heat the oil in a pan over a medium heat and carefully cook the burger patties for 3 minutes on each side, or until golden brown. Transfer to the oven and cook for a further 5 minutes, or until heated through.

To make the avocado smash, place all the ingredients in a bowl and mix until chunky using a fork.

Top the bottom halves of the rolls with 1 T mayonnaise (or this vegan mayo for those wanting a vegan burger) then top with a few sundried tomatoes.

Place a cooked patty on the sundried tomatoes, then add the avocado and cucumbers. Top with the top halves of the rolls.

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