Ingredients

• 1 onion
• 1 clove of garlic
• a handful of button mushrooms, washed
• 1 tsp dried thyme
• 1 lemon, zested
• ½ a tsp salt
• 1 tin of butterbeans, drained (400g)
• handful of fresh parsley, roughly chopped
• 1 egg
• 2 handfuls of fresh breadcrumbs (100g)
• chunk of blue cheese (100g) (optional)
• handful of flour to dust
• couple of shots of oil
• 4 pitta breads
• mayonnaise and salad to serve
  
  

Recipe

peel and dice the onion and garlic, then start to fry in a pan with a shot of oil for 3 minutes.
dice the mushroom and add to the pan to fry for another 2 minutes.
stir in the thyme, lemon zest and salt and then put all the contents into a food processor.
add the beans, breadcrumbs, egg and parsley before blitzing to a course paste, some lumps are nice so don’t over work it. This can all be done in a bowl with a fork or masher.
take handfuls of the mix and flatten into chunky burger shapes, using the flour on a board to make it manageable. Lots of flour on the outside of the burger is a good thing to get a golden crust.
fry these burgers for 2-3 minutes on each side in plenty of oil until they are piping hot all the way through and golden and crispy on the outside.
crumble the blue cheese onto the top of the burgers once you’ve flipped them to start to melt.
serve in warmed pitta pockets with plenty of salad and good dollop of mayonnaise.

makes 4