- Preheat the oven to gas 5, 190°C, fan 170°C. Put the garlic, coriander, breadcrumbs, beans, carrots and a pinch of salt in a food processor. Pulse until very finely chopped, stopping before it becomes a purée. If you don’t have a food processor, use a potato masher or fork – the burgers will just be chunkier and more crumbly.
- Shape the mixture into 4 large patties and brush with the oil. Bake for 20mins, then turn and bake for another 10 mins. Serve in buns with salad and chutney, if you like.
Low energy: Air-fry the burgers for 15 mins at 180°C, turning halfway.
Clever swap: Swap butter beans for chickpeas, and use 200g cooked carrots in place of the tinned ones.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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