Butter bean-and-pea burgers with smashed avocado

Butter bean-and-pea burgers with smashed avocado

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  • 4
  • Easy
  • Dairy free Meat-free Pescatarian Vegan recipe collection
  • 30 minutes
  • 20 minutes

Ingredients

  • 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
  • good-quality mayonnaise
  • 4 Woolworths antipasti sundried tomato quarters 100 g
  • Woolworths mini cucumbers, sliced

Cooking Instructions

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.

Browse more burger recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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