03 January 2013,21:10 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
15 minutes

Preparation Method :

  • Place all the beans, chilli, shallots, celery, breadcrumbs, cilantro with salt and pepper to taste in a food processor and process together.
  • Shape into 4-6 equal-size burgers, cover and chill for about an hour. Coat the burgers lightly in the flour.
  • The Green Mayo: Place the mayonnaise, parsley, cucumber with scallions in a bowl and mix together. Cover and chill until ready to serve.
  • To cook the burgers on the preheated barbecue, check and brush generously with oil. Cook for about 3 - 5 minutes on each side. Split and toast the buns or rolls on the barbecue.
  • Place pepper strips and salad greens on the bottom halves of the buns. Add the burgers and top with the green mayo. Replace the bun top and serve.


  • 350 grams canned red kidney beans, drained and rinsed
  • 1 fresh chilli, seeded
  • 4 shallots cut into quarters
  • 2 celery stalks, coarsely chopped
  • 350 grams canned Cannellini beans, drained
  • 350 grams canned black-eyed peas, drained
  • 75 grams fresh whole-wheat breadcrumbs
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoon whole-wheat flour
  • 2 tablespoon cooking oil
  • Salt and pepper, to taste
  • 2 mixed coloured bell peppers, seeded and thinly sliced, to serve
  • Salad greens, to serve
  • 4 burger buns or soft rolls, to serve
  • 3 scallions, finely chopped

The Green Mayo

  • 1 tablespoon chopped cucumber
  • 4 scallions, finely chopped
  • 90 grams mayonnaise
  • 2 tablespoon chopped fresh parsley or mint

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