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$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 23/07/2024. See terms.
Smoky bean bunless burgers

Smoky bean bunless burgers

Total Time
1 hr 10 min
25 min
45 min


Pearl barley

½ cup(s), (100g), rinsed, drained

Fresh green chilli

1 whole, finely chopped

Brown onion

1 medium, finely chopped

Frozen corn

1 cup(s), (160g), thawed


2 clove(s), crushed

Smoked paprika

1 tsp

Chilli powder

¼ tsp

Canned red kidney beans, rinsed, drained

1 400g can, (1 x 400g can)

Fresh coriander

cup(s), chopped, plus extra leaves to serve


1 medium, lightly beaten

Grated parmesan cheese

2 tbs

Olive oil

2 tsp

Iceberg lettuce

1 head(s), medium, halved, cut into 6 wedges

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Tomato relish

2 tbs, green variety

Oil spray

1 x 3 second spray(s)


  1. Cook barley in a large saucepan of boiling water for 35 minutes or until tender. Drain. Spread on a large plate to cool.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook chilli, onion and corn, stirring, for 8-10 minutes or until starting to brown. Add garlic, paprika and chilli powder and cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl.
  3. Process beans in a food processor to coarsely chop. Transfer to a large bowl. Add barley, onion mixture, coriander, egg and parmesan. Season with salt and pepper. Transfer 1½ cups of mixture to food processor. Process until finely chopped, keeping some texture. Return mixture to bowl and stir until well combined.
  4. Using damp hands, shape mixture into six 2cm-thick patties.
  5. Wipe pan clean, add oil and heat over medium heat. Cook burgers for 5 minutes each side or until golden. Serve burgers on lettuce leaves, topped with a dollop of yoghurt, relish and extra coriander leaves.


Tip: To freeze, place in a zip-lock plastic bag with a layer of baking paper between each burger. To reheat, wrap a frozen burger loosely in a paper towel and microwave on High (100%) for 60-90 seconds or until heated through.