• 4 slices stale white bread, crusts removed
  • 410 g tin butterbeans, drained and rinsed
  • 1 egg, beaten
  • 100 g frozen spinach, defrosted, water squeezed out and roughly chopped
  • 1 tsp dried thyme
  • 50 g mature cheddar, grated
  • 0.5 garlic clove, peeled and finely chopped
  • 1 pinch ground nutmeg
  • 2 baby gem lettuces
  • 125 g cherry tomatoes
  • 2 tbsp crème fraîche
  • 0.5 tbsp mayonnaise
  • 0.5 tbsp fresh pesto
  • 0.5 lemon, juiced
  • 2 tbsp olive oil
  • Crusty bread, to serve


  1. 1

    In a blender, whizz the bread into breadcrumbs, tip into a bowl and set aside. Pulse the beans and tip out into another bowl, adding the egg, spinach, thyme, cheddar, garlic, nutmeg and seasoning. Stir in half the breadcrumbs. Shape into 4 burgers (2 large, 2 small) and coat with the remaining breadcrumbs.

  2. 2

    Wash and shred the baby gems and halve the tomatoes. Combine the crème fraîche, mayonnaise, pesto and lemon juice in a jug. Mix the lettuce and tomatoes in a salad bowl and drizzle over the dressing.

  3. 3

    Heat the oil in a frying pan. Add the burgers and fry for 2-3 minutes on each side, or until they turn golden. Remove and keep warm. Serve the burgers with the salad and crusty bread.


    Cook's tip: these burgers freeze really well so will make a great standby supper.


Nutritional Details

Each serving provides
  • Energy 2370kj 566kcal 28%
  • Fat 24.8g 35%
  • Saturates 8.8g 44%
  • Sugars 6.9g 8%
  • Salt 2.7g 45%

% of the Reference Intakes

Typical values per 100g: Energy 561kj/134kcal

Each serving provides

54.9g carbohydrate 13.0g fibre 24.3g protein

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