Bean Burger

Finely chop the spring onions then add the paprika, breadcrumbs and 2/3 of the black beans and whisk until combined. Add the chickpeas, remaining black beans and Knorr Rosemary & Onion Seasoning then mash very briefly, so the mixture remains a little coarse.

Divide the bean mixture into 6 balls then lightly dust each in flour, shaking off any excess. Flatten into 2cm thick patties. Sprinkle over the sesame and flaxseed, lightly pressing the seeds into the patties.

Heat the oil in a frying pan over medium heat. In batches, cook the patties for 4-5 minutes each side or until lightly charred and cooked through. Drain on paper towel and repeat with remaining burger patties.

Divide the lettuce, tomato and gherkin between the rolls, adding the bean burgers and serve immediately.