1.     Place the spinach in a colander in the sink. Pour over a kettleful of boiling water to wilt the spinach. Drain well, squeezing out all the excess water then roughly chop.

2.     In a large bowl, roughly mash the borlotti beans with a fork, then add the wilted spinach, beef mince, breadcrumbs, salad onions, cumin seeds, beaten egg and a splash of Tabasco.

3.     Shape the mixture into 6 equal-sized burgers.

4.     Cook the burgers on bbq  for 5-7 minutes on each side until golden brown and thoroughly cooked.

5.     Split the rolls in half and toast the cut surfaces until golden brown.

6.     Put a toasted roll half on each serving plate, top with a handful of the pea shoots, then a burger.

7.     Serve with small pots of ketchup on the side.

NOTE - Serves: 6, 319 kcal

If serving without the rolls and ketchup

228 kcal,