Serves: 4
Ready in: 35 minutes, plus chilling 
Price per serving: £0.36

Calories (per serving): 380
Carbs: 19g
Fat: 13g 
Saturated Fat: 2g

INGREDIENTS:
1 small onion, chopped
1 tbsp sunflower oil, plus extra for brushing
1 clove garlic, finely chopped
1 carrot, grated
290g Borlotti beans
4 sun-dried tomatoes, drained and finely chopped
100g fresh wholemeal breadcrumbs
25g Pine Nuts
1 tbsp flat-leaf parsley, chopped
1 medium egg, lightly beaten
1 ciabatta loaf, cut into 4 pieces
Salad leaves, cherry tomatoes, red onion and spring onion to serve

1. Cook the onion in the oil until soft. Add the garlic and carrots and cook for another two minutes. Tip into a bowl.
2. Mash the borlotti beans. Add to the onion with the sun-dried tomatoes, breadcrumbs, pine nuts and parsley. Season well.
3. Add enough egg to bind the mixture - you may not need it all. Line a baking tray or flat dish with baking paper. Shape the bean mixture into 4 burgers and put on the paper. Chill for at least 2 hours.
4. Brush with oil and barbeque for five minutes on each side. Meanwhile, cut the bread through the middle and put on the barbeque for a minute, cut side down. Fill the bread with burgers and salad and serve.