Black-eyed bean and chickpea burger

1. Using a food processor, blend the chickpeas, black-eyed beans, lemon zest, lemon juice, egg and Italian seasoning. Once smooth place into a bowl before combining the diced onions and 80g of the breadcrumbs, setting the rest aside. Season with salt and pepper and then form four equal burgers before pressing the remaining breadcrumbs onto both sides of each. Refrigerate for at least 10 mins to allow to set, preventing the burgers from crumbling when cooked.
2. Heat the oil in a frying pan on a medium-high heat and fry the burgers for four mins on each side. To serve, slice and toast each bun and then fill with salad and accompaniments of your choice. We recommend rocket, a slice of tomato, cucumber, a few fried onions, mashed avocado, a drizzle of chilli sauce and a few coriander leaves.

Optional ingredients for the finishing touch:

• Fresh coriander
• Salad
• Tomato
• Cucumber
• Chilli sauce
• Rocket
• Avocado

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