Happy cow burgers recipe

Ingredients

• 4 corn on the cob
• 1 tsp extra virgin olive oil
• 1 lime
• 1 pinch of cayenne pepper

• 1 big bunch of fresh coriander
• 1 × 400 g tin of mixed beans
• 200 g frozen broad beans
• ½ tsp cayenne pepper
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 lemon
• 1 heaped tbsp plain flour, plus extra for dusting
• Olive oil
• 2 large ripe tomatoes
• 1 little gem lettuce
• 4 gherkins
• 75 g feta cheese
• 4 burger baps
• Tomato ketchup, to serve

• ½ a small white and red cabbage (roughly 200 g of each)
• ½ a red onion
• 4 heaped tbsp fat-free natural yoghurt
• 1 heaped tsp wholegrain mustard

1. Put the corn into the pan and cover with boiling water and the lid. Put the coriander stalks into the processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt and pepper, the cayenne, cumin, ground coriander, grated lemon zest and flour. Whiz until fine and combined, scraping down the sides of the processor if needed.
2. Tip the mixture on to a generously flour-dusted board, divide into 4 pieces, then roll each piece into a ball and flatten into a patty about 2.5 cm thick, dusting your hands and the burgers with flour as you go. Pour 2 tablespoons of olive oil into the frying pan, followed by the burgers, pressing them down with a fish slice and flipping them when golden. Slice the tomatoes, lettuce and gherkins on a nice serving board and crumble the feta on one side. Put the baps into the oven.
3. Swap to the grater in the processor, then grate the cabbages and peeled red onion, and tip into a bowl. Chop the coriander leaves and add, with the yoghurt, mustard and the juice of the zested lemon, then toss well and season to taste. Drain the corn, place on a platter, drizzle with the extra virgin olive oil and lime juice, and sprinkle with a pinch of salt and the cayenne. Get the buns out of the oven, cut them in half, dollop with ketchup, add the burgers and let everyone build their own.