- 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
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.
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.
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.