Sundried Burger

[donotprint] Sundried tomatoes are one of those luxury foods, added to pasta a plain sauce you can end up suddenly feeling like a master chef having whipped up something so darn tasty!

Having throw a whole heap of rehydrated sundried tomatoes in to my chickpea pilaf on Monday I was I developed a bit of a taste for them and so when I decided I wanted a burger before heading to the airport I could think of nothing better than incorporated some in to the mix. Going with the sundried tomatoes theme I kept with the associated Italian flavours and chose to base the burger with cannellini beans.

Also in the mix went some roasted red pepper, fresh basil, some nutritional yeast for a hint of cheesiness, a little flax egg as with burgers gone by and this time I opted for some gluten free breadcrumbs for some binding action.

Pinenuts for a little crunch…

Crisp on the outside, soft in the middle, packed full of flavour! It was one burger I found it hard to put down. My carrot fries got a little bit neglected on the side for a time. I took a burger break in order to inhale a few. Roasted thin crisp carrots coasted with plenty of black pepper, a little sea salt and glug  of olive oil; after writing glug I Googled it to see if it was a real measurement…so I take that back, two tablespoons of olive oil was not thrown over the carrots, it was more like a quarter of a glug! Smile

Anyway I digress….

The burger was good, it was better than good, it was hugely satisfying a nice change for the usual cumin and coriander undertones which I have habit of adding to everything; again clearly an over generalisation but you catch my drift.

Served on one of my spelt burger buns, a bed of roasted red pepper, fresh spinach and topped off with a few sundried tomatoes just begging to be nibbled, it was a splendid pre travelling meal and kept me going right up until almost bed time (granted that was about 8 o’clock that night….I was in serious need of some beauty sleep…I step off a plane and I’m the opposite of glowing whatever that is!)

What’s your favourite sundried tomato featuring recipe? [/donotprint]

Italian Cannellini Bean Sundried Tomato Burger


Servings –1 Burger

Preparation Time – 15 minutes

Cooking Time – 20 minutes


  • 80g (3oz) cannellini beans mashed
  • 2 medium sundried tomatoes finely diced
  • 1/2 tbsp diced roasted red pepper
  • 1/2 tbsp finely grated zucchini
  • 1/2 tbsp red onion finely diced
  • 2 tsp olive oil
  • 1/4 tbsp ground flaxseeds + 3/4 tbsp water
  • 1/2 tbsp nutritional yeast
  • 1 tbsp gluten free breadcrumbs
  • 1/2 tbsp toasted roughly chopped pinenuts (toss in a dry pan for 2 minutes)
  • 1 tbsp fresh basil finely chopped
  • 1/4 tsp black pepper

Burger bun, roasted red pepper, sundried tomatoes and spinach to serve.


  1. Mix together flaxseeds and water and set to one side for 15 minutes until eggy.
  2. Add red onion and garlic and one teaspoon of olive oil (reserve other for burger mix) to a pan and cook for 3-5 minutes.
  3. Preheat oven to 180C (350F).
  4. Once flax egg is ready, mix together all burger ingredients with the exception of the basil and pinenuts.
  5. Fold in pinenuts and basil once everything else is well combined.
  6. Mold mixture in to a patty using damp hands. Place on a non stick baking tray sprayed with a little light spray cooking oil. Bake in the oven for 10 minutes. Remove and flip over; return to the oven for ten minutes more or until both sides have browned and the outside is crisp.
  7. Serve on your burger bun of choice with some sundried tomatoes, roasted red pepper and some fresh spinach (optional but highly recommended!)

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