Sun-dried tomato bean burgers with roasted veg

Easy to prepare, healthy and vegetarian friendly these sun-dried tomato bean burgers are sure to please the whole family.


  • 500g broccoli, cut into florets and stalks sliced
  • 2 peppers, cut into wide strips
  • 300g small mushrooms, halved
  • Cooking oil spray
  • 2 x 400g tins mixed beans in water, drained and rinsed
  • Zest and juice 1 lemon
  • 50g sun-dried tomatoes (not in oil), chopped
  • Pinch dried chilli flakes
  • 1tsp allspice
  • 2tbsp plain flour
  • 25g fresh coriander, chopped
  • 1tbsp olive oil
  • 100g half-fat soured cream
  • 2tsp hot sweet chilli sauce
  • Fresh mint leaves, to garnish (optional)


  1. Heat the oven to 200°C/fan 180°C/gas 6. Put the broccoli, pepper and mushrooms in a large baking tray. Season with pepper and spray with oil, then bake for 30 min or until soft.
  2. Meanwhile, put the beans in a food processor with the lemon zest, sun-dried tomatoes, chilli flakes, allspice, flour and coriander. Blend until smooth, scraping down the sides so everything is combined. Using wet hands, divide the bean mixture evenly into 8 burgers, each one about 2cm thick.
  3. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the burgers and cook for 6–7 min on each side until golden.
  4. In a small bowl, combine the cream and lemon juice. Spoon over the chilli sauce, then serve alongside the burgers and veg, garnished with fresh mint leaves, if you like.

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