- Heat the olive oil in a frying pan and gently fry the onions for about 10 minutes until pale and soft, then leave to cool a little.
- Finely chop the spinach and add the cooled onion, flour, spices and beans and mash together. Add the beaten egg, a little at a time (you may not need all of it), until the mixture holds together (add more flour if mixture is too runny or crumbly). Stir through peas and corn.
- Divide mixture into eight medium-sized burgers and place on a prepared barbeque grill or oiled frypan over medium heat.
- Grill or fry for about five minutes each side until browned all over. Serve in the crusty bread rolls, with a couple of slices of tomato, Tasmanian cheese, tomato sauce and fresh salad on the side.
Double the batch and freeze any leftover mix, ready for a quick and easy dinner. Burgers can be stored in the freezer for up to three months and in the fridge for up to three days.