Black Turtle Bean Burgers

Serves 4


Black Turtle Bean Patties
1 can black turtle beans, drained
½ red capsicum, finely diced
½ green capsicum, finely diced
½ onion, peeled and finely diced
½ cup sourdough breadcrumbs, semi-dried
3 cloves garlic, minced with 1 Tbsp table salt
2 eggs, beaten
1 Tbsp chilli flakes
1 Tbsp ground cumin
1 Tbsp Barker’s Professional Sriracha Red Tomato Sauce
1 handful coriander leaves, roughly chopped

The Rest 
4 brioche buns, sliced and toasted
160ml Barker’s Professional Spiced Apricot Sauce
1 avocado, each quarter of flesh sliced
8 slices beefsteak tomatoes
8 leaves butterhead or gem lettuce, washed


Black Turtle Bean Patties
Process the beans, capsicums, onion and breadcrumbs into a mixing bowl preferably using a mincer attachment (or alternatively pulse in a food processor if you don’t have access to a mincer).

Add the garlic, eggs, chilli, cumin, Barker’s Professional Sriracha Red Tomato Sauce and coriander.

Wipe a cleared bench with a damp cloth and stretch out 2 sheets of cling wrap, one overlapping the other by 1 cm.

Spoon the mixture evenly along the cling wrap, leaving 10cm in from each end. Roll up tightly (as you would making maki sushi rolls) and tie a knot in each end.

Refrigerate for a minimum of 1 hour to set the shape.

Cut the patties into portions. Line grease proof paper into a large skillet or solid cooking plate and spray with oil. Cook both sides of the patties until golden, season with salt and drain on absorbent paper.

Spread the Barker’s Professional Spiced Apricot Sauce on both sides of each bun.

Add each quarter of avocado to each bun base, then add the pattie, tomato and lettuce.

Bean burger

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