These spicy bean burgers are a great option if doing meat free Monday, you can also remove the halloumi for a vegan option! They work well as a lunch option for at work as well.
All Lucy Bee ingredients available on our online shop! Free cinnamon powder with all orders over the weekend [ Lucybee.co Link ]
400g cannellini beans
2 slices of toast, blended into breadcrumbs
A handful of spinach, roughly chopped
1 small red onion, finely chopped
1-2 garlic cloves, finely chopped
1 tsp. cayenne pepper
1 tbsp. Lucy Bee Coconut Oil
2-4 pieces of halloumi
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
A drizzle of extra virgin olive oil
Add the cannellini beans, breadcrumbs, spinach, red onion, garlic, cumin and cayenne pepper to a medium to large mixing bowl. Using your hands, mix together to combine well before making into either 2 large or 4 smaller patties/burgers.
Add Lucy Bee Coconut Oil to a frying pan, over a medium heat. Once melted, add the burgers and cook for 4 minutes on each side, or until they are completely cooked through.
Note: The burgers can be slightly delicate so take care when turning them.
While the burgers are cooking, add the halloumi to a dry pan and cook over a medium/high heat until browned, turning as required.
Serve with your favourite sides. These burgers work well the next day!