• 50 g white bread, torn into pieces
  • 1 bunch spring onions, trimmed and chopped
  • 25 g pack fresh chives, snipped
  • 400 g carton chickpeas in water, drained
  • 400 g tin butter beans in water, drained
  • 1 tbsp wholegrain mustard
  • Grated zest of 1 lemon
  • 75 g Cheddar, coarsely grated
  • 1 large egg, lightly beaten
  • 2 tbsp olive oil


  1. 1

    Place the bread, spring onions and chives in a food processor and process until finely chopped.

  2. 2

    Add the chickpeas and butter beans and pulse until coarsely chopped. Tip into a bowl and stir in the mustard, lemon zest, Cheddar and beaten egg.

  3. 3

    Stir the mixture together and shape into 6 medium-sized burgers. Place on a tray and cover with clingfilm. Chill in the fridge for 30 minutes.

  4. 4

    Heat the oil in a frying pan and cook the burgers for 3 minutes each side until golden.


    Cook's tips: to freeze the uncooked burgers, simply wrap in clingfilm, then foil, and freeze for up to 3 months. Defrost completely (overnight in the fridge is best) before cooking. For toddlers: serve in mini pittas with lettuce, tomato and cucumber. For babies: try mashing the cooked beanburger or, if that’s too coarse, purée it instead.


Nutritional Details

Each serving provides
  • Energy 1775kj 424kcal 21%
  • Fat 20.4g 29%
  • Saturates 7.3g 37%
  • Sugars 2.6g 3%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 649kj/155kcal

Each serving provides

32.3g carbohydrate 11.1g fibre 22.2g protein

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