This recipe is courtesy of BBC GoodFood.
Ingredients
For the burgers
- 1 large potato (about 285g/10oz), peeled and cut into large chunks
- 400g tin red kidney beans, drained and rinsed
- 1 small red onion, finely chopped
- 1 tsp salt
- ½ tsp dried chili flakes
- 1 tsp ground cumin
- 1 slice of bread (about 65g/2¼oz), blitzed to crumbs (see recipe tip)
- 3–4 tbsp sunflower or vegetable oil
To serve
- 4 burger buns, cut in half
- 3–4 ripe tomatoes, sliced
- shredded iceberg lettuce
- sauces of your choice, such as mayonnaise, mustard, or ketchup (optional)
Method
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Simmer the potato for 15 minutes. Drain well and leave to air dry for a couple of minutes.
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In a bowl, mash the beans with a potato masher and then add the potatoes and mash those too. Next add all the remaining burger ingredients, except the oil. Make sure to mix well otherwise this burger won’t be as good as it could be. Shape the mixture into four large patties.
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Heat 2 tablespoons of the oil in a big enough frying pan. Cook the burgers over medium heat for 4 minutes on each side until golden. Make sure to add some extra olive oil to the pan once you flip the burger round each time.
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Toast the buns, in a dry frying pan or griddle on the cut side and divide between four plates. Add lettuce and tomatoes, if using. Top with the hot burgers and serve with sauces of your choice.
Banner and Image Credit: BBC
