Kidney Bean Burger

  • 250 g cooked kidney beans
  • 2 cloves of garlic
  • 1 medium-sized onion
  • ½ bunch of fresh basil
  • 3 sun-dried tomatoes
  • 5 tbsp olive oil
  • 1 ½ tsp rock salt
  • A pinch of cumin
  • 100 g Tartex Herbs Pâté
  • ½ tsp black pepper
  • 80 g breadcrumbs
  • 20 g cornflakes
  • 4 tsp soya flour
  • 2 tbsp olive oil
  • 4 ciabatta rolls
  • 1 red onion
  • 2 tomatoes
  • 100 g rocket leaves
  • 2 sweet pickled gherkins
  • 180g Tartex CREMISSO Tomato-Basil


Purée the beans, onion, garlic, basil, tomatoes, olive oil, salt, cumin, caraway, 100 g Tartex Herbs Pâté and pepper in a blender. Add the breadcrumbs, cornflakes and soya flour and knead to make a smooth, firm paste. Mould into flat patties, brush with oil and grill on a medium heat for 5 minutes on both sides. 

Slice the ciabatta rolls open and toast briefly. Peel and slice the onion and chop the tomatoes. Wash the rocket leaves and remove the stalks. Chop the pickled gherkins into slices. Spread the CREMISSO Tomato-Basil onto both sides of the ciabatta roll and top with the grilled burger, onion, tomato, rocket and gherkins.