Butter bean brioche burger, pickled onion, mint yogurt, feta

Calling the environmentalists, vegetarians, pescatarians, flavor lovers — this burger does it all.

Mashed butter beans meets deeply caramalised onions for a really tasty burger patty. Zesty pickled onions, creamy feta and fresh mint yogurt brighten up the party.

I wouldn’t go so far to say this is a replacement for meat — as it has a completely different flavour profile. The butter bean burger is it’s own thing. She’s not trying to be anyone else.

Serves four —

Ingredients:

Butter bean burger patties:

1 tin butter beans, rinsed, drained

1 egg, large

2 tbsp flour, self-raising

2/3 cup panko breadcrumbs

20 g parmesan, grated

caramelised onion (steps below)

seasoning: 1/4 tsp garlic powder, 1/4 tsp mixed herbs, 1/4 tsp cumin ground, 1/2 tsp fine salt

1/2 tbsp Worcester sauce (vegetarians, sub with soy sauce)

2 tbsp oil (to cook)

Caramelised onions:

3 small brown onions, or two medium, sliced thin

2 tbsp olive oil

heavy pinch of salt

1 tbsp butter, salted

Mint yogurt:

170g greek yogurt, plain unsweetened

2 tbsp mint, thinly sliced

squeeze of lemon juice, approx. 1 tsp

1 garlic clove, grated

heavy pinch of salt

Pickled onions:

1 red onion, sliced thin

1/2 cup white vinegar

optional: whole black peppercorns or juniper berries

Others:

feta, crumbled

60g arugula, tossed in olive oil, lemon and salt

brioche buns

Method:

Heat up vinegar over a medium heat in a small pot. Prepare the pickled onions by pouring hot vinegar over red onions in a jar. Cover and set in the fridge.

Caramalise the onions by slicing 3 small brown onions and adding to a large pan with 2 tbsp olive oil. Add salt and stir. Continue stirring every few minutes or so. About 15 minutes in, they may begin to stick to the bottom of the pan. Add a shot glass of water and scrape the bottom. Do this twice throughout. About 25 minutes in, or when a deep golden brown color develops, add butter and stir for another 5 minutes. Take off the heat, chop into small bits and set aside to cool.

Make the mint yogurt by combining yogurt, garlic, lemon, salt and thinly sliced mint in a small bowl. Taste for salt and set aside.

To make the patties, mash one tin of butter beans in a large mixing bowl using the back of a wooden spoon. Mash until chunky, with a few corners and pieces of beans showing through and some beans completely mashed. Add the rest of the ingredients, give a good stir until evenly incorporated. Roll into balls, flatten and round the edges. Add a tiny bit of oil to a cutting board, that way they won’t stick to the board, or your hands!

In a large pan, add 2 tbsp oil and on medium-low heat, cook the patties on both sides for about 4 minutes on each side. Flip once they have browned gently. Once golden on both sides, set aside.

Toast a brioche bun on both sides over high heat, using the leftover oil in the pan.

Before plating, I like to toss arugula with a bit of olive oil, lemon and salt.

To plate: start with arugula, then the patty, mint yogurt, pickled onions and feta. Add hot sauce if you’re anything like me.