Herby Spinach, Bean & Feta Burgers
Herby and gently spiced, these delicious bean and couscous burgers are great for a meat free meal. Easy to make they’re perfect for a weeknight dinner and are sure to please the whole family.
Method
Prepare the couscous according to the packet instructions and fluff with a fork.
Put the spinach, herbs, garlic, cumin, chilli flakes, half the beans and oil into a food processor and blitz until pureed. Add 1 egg and half the breadcrumbs and blitz until well combined. Season with salt and pepper. Tip into a bowl and mix in the couscous and remaining beans. Fold in the feta. With slightly damp hands, form into burgers.
Beat the remaining egg. Put the flour in one bowl and the remaining breadcrumbs in another. Dip the burgers first in the flour, then the egg and then the breadcrumbs, ensuring they are well coated.
Lightly spray or drizzle with oil. Cook for 5 minutes in the air fryer at 180C. Lightly spray again and turn the burgers over. Cook for a further 6-8 minutes until golden and crisp.
Spread the burger bun bottoms with mayo. Add lettuce leaves and a slice of tomato and top with a couscous burger. Add slices of onion, cucumber and a dollop of tomato chutney or chilli sauce. Top with the bun lids.
Ingredients
- 1 x packet of Ainsley Spice Sensation Couscous
- 30g baby spinach leaves
- large handful of coriander
- handful of parsley leaves
- 2 cloves of garlic, minced
- ¼ tsp ground cumin
- good pinch of chilli flakes
- 1 x 400g tin of cannellini beans, rinsed & drained
- 1 tbsp olive oil
- 2 eggs
- 150g breadcrumbs
- 80g feta, crumbled or diced small
- sea salt & freshly ground black pepper
- 2 tbsp flour
- oil for spraying or drizzling
- To Serve
- burger buns
- little gem, leaves separated
- sliced tomato
- sliced cucumber
- sliced red onion
- gherkin or cornichons (optional)
- mayonnaise
- tomato chutney or chilli sauce (optional)