Chop the Onion and gently fry in some Olive Oil for 5 or 10 minutes until soft and sweet
Chop or crush some Garlic (as much as you fancy)
Add half the Garlic to the pan and fry for a minute, then add a small teaspoon of Smoked Paprika and a pinch of Chilli Powder; stir and take off the heat
While the Onions are doing their thing, drain and empty the Cannellini Beans into a large bowl… Squash half of them with a fork or potato masher
Drain the Sweetcorn and add this to the Beans
Also add the rest of the crushed Garlic to the bowl, with some Salt & Pepper, a handful or two of Breadcrumbs and some chopped fresh Coriander or Parsley
Now add the cooked Onion mixture, and give the Bean Burger mixture a good old mix, preferably squashing together by hand
Make Burger shapes out of the mixture, and lay them out on a baking tray lined with greaseproof paper
If you’re after extra crunchiness on the outside of the burger, you could gently press a few extra Breadcrumbs onto the outside…
If you can give them an hour in the fridge to firm up, all to the good – if not, don’t worry!
Pre-heat the oven to 180˚c and bake for 30 mins or until really golden and crunchy on the outside
[I don't know about BBQing these; it might work out fine, but I'd be worried they might break up and tragically fall through the grate...]
Enjoy these healthy Corn and Bean Burgers in a bun with some roasted or chargrilled tomato and red pepper…