Sundried Tomato & Cannellini Bean Burgers with Red Cabbage Slaw & Paprika Aoili

Every food blog needs a few good veggie burger recipes and these sundried tomato and cannellini bean burgers are my current favourite. They are packed full of flavour and super easy to make; the food processor does all the work for you. When it comes to serving them, my favourite accompaniments are red cabbage slaw, paprika aoili and a big green salad. A basil pesto drizzled on top of these burgers tastes amazing also. As I was cooking for my family last night, I served burger buns alongside them, but I kept mine bunless.

Makes 10 burgers.


1 tbsp olive oil

1 white onion, finely chopped

3 cloves of garlic, minced

1 cup sundried tomatoes

1 400g tin of cannellini beans, drained and rinsed

1 cup of walnuts

1/3 c fresh basil

1/3 c coconut flour

1 egg

1 tsp chilli flakes

Sea salt and black pepper to season

For the red cabbage slaw:

1/4 head red cabbage

1 tbsp apple cider vinegar

Juice of a lemon

Generous pinch of sea salt

For the paprika aoili:

4 garlic cloves

1 tsp sea salt

1 egg yolk

1 tbsp dijon mustard

1 tsp smoked paprika

3/4 cup extra virgin olive oil

2 tsp warm water

2 tsp lemon juice


Heat the olive oil in a pan. Add the onion and cook for five minutes. Add the garlic and cook for a further two minutes.

Place the sundried tomatoes, cannellini beans, basil, chilli flakes, egg and coconut flour in a food processor. Add the onion and garlic and a pinch of sea salt and black pepper. Toast the walnuts in a dry pan for eight minutes, tossing every minute or so. Add them to the food processor. Pulse to form into a sticky dough. Wrap in cling film and place in the fridge for 30 minutes.

Divide the burger mixture into ten balls and form them into burger shapes using your hands. To cook the burgers, heat a tablespoon of olive oil in a pan over a medium heat. Place the burgers in the pan and cook for approx four minutes or until golden and turning crispy. Flip the burger and cook on the other side for the same length of time. Remove from the pan and place on kitchen paper.

To make the red cabbage slaw, slice the red cabbage very thinly using a mandoline or a sharp knife. Add it along with the apple cider vinegar, lemon juice and salt to a bowl and toss well. Serve topped with some toasted sunflower seeds.

To make the paprika aoili, finely mince the garlic and add it and the sea salt to a bowl and mash into a paste. Whisk in the mustard and egg yolks and then the smoked paprika. Slowly add 1/4 cup of the oil, all the time whisking. Next add the lemon juice and water and whisk well. lastly add the remaining oil very slowly and again whisk well.

Serve the burgers with the red cabbage slaw and the paprika aoili. Burger buns are optional.

#mains #recipes

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DESIGNED BY Frances Walsh 

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