Place Edgell Four Bean Mix into a food processor and process until finely chopped. Spoon into a large mixing bowl.
Cook carrot, celery, cabbage and Birds Eye Garden Peas in a small saucepan of boiling water for 2 minutes to soften vegetables. Drain. Add vegetables to bean mix with breadcrumbs, egg and barbecue sauce, mixing well.
Divide mixture into 8 and shape into burgers, coating lightly in breadcrumbs.
Heat oil in a large frypan and cook burgers on each side until golden. Serve with rocket, feta, tomato and extra peas.