Dubliner Cheese Recipes
Spicy Bean and Dubliner Cheese Burgers
- 200g baby leaf spinach
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 green chilli pepper, finely chopped
- 1 red pepper, chopped
- 1 x 400g tin of cannellini beans, drained and rinsed
- 50g dried white breadcrumbs
- 1 small handful of fresh coriander, chopped
- 75g Dubliner Lighter Cheese
- 1 egg, beaten
- Salt and black pepper
2 tbsp vegetable oil
- Wholemeal baps, toasted
- Tomato relish
- Sliced tomatoes
- Crunchy lettuce
- Place the spinach in a colander and pour over a kettleful of boiling water to wilt it.
- Heat the olive oil in a large pan and cook the onion for 3-4 minutes. Add the garlic, chilli and red pepper and cook for another 1-2 minutes until the onion has softened but not coloured.
- Meanwhile, place the cannellini beans in a large bowl and mash with a fork until they form a chunky purée.
- Squeeze the spinach to get rid of all the excess water, then chop it roughly and add it to the beans along with the onion mixture, breadcrumbs, coriander, Dubliner Cheese and egg. Stir to combine. Taste and season with salt and lots of black pepper.
- Shape the mixture into four evenly-sized patties. Refrigerate for 20-30 minutes to allow them to firm up.
- Heat the vegetable oil in a large pan over a medium-high heat and cook the burgers for 6-8 minutes on each side until golden brown. Serve piled onto wholemeal baps spread with tomato relish, and top with tomato slices and crunchy lettuce.