
This is made possible by BBC Foods!
Ingredients
- 800g/1lb 12oz large potatoes, each cut into 8 wedges
- 2 tbsp vegetable oil, plus 2 tsp
- ½ tsp paprika (optional)
- 150ml/¼ pint soured cream or crème fraîche
- 1 spring onion, trimmed and finely sliced (optional)
- ¼ iceberg lettuce, trimmed and shredded
- 4 seeded burger buns, split
- salt and ground black pepper
For the burgers
- 400g tin red kidney beans, drained
- 2 spring onions, trimmed and finely sliced
- 1 tsp ground cumin
- ½ small lemon, finely grated zest only
- 20g/¾oz plain flour
- ¼ tsp fine salt
Method
Before starting this recipe, make sure to preheat the oven to 220C/200C Fan/Gas 7. Place a large baking tray in there too.
-
Put the potatoes into a bowl and toss with 2 tablespoons of the oil, the paprika, if using, and lots of ground black pepper.
-
Place the potatoes on the tray, skin-side down, using a couple of forks or tongs.
-
Bake for 20 minutes.
-
-
Meanwhile, mash the red kidney beans in a bowl or saucepan with a potato masher until as smooth as possible.
-
You need them to form a thick paste. Add the spring onions, cumin, lemon zest, flour and salt.
-
Season with lots of black pepper.
-
-
Mix well, then divide into four evenly-sized portions and roll into balls. Flatten each ball into a burger shape, around 15mm/⅝in thick. Take the baking tray out of the oven and add the burgers.
-
Bake for 10 minutes.
-
-
Turn the burgers and brush with a little oil to make them extra glossy, then return to the oven for an extra 5 minutes.
-
While the burgers are cooking, make the sauce by mixing the soured cream with the sliced spring onion, if using, and some freshly ground black pepper.
-
Toast the burger buns, or warm them in the oven.
-
Fill each bun with shredded lettuce, topped with the burgers and soured cream sauce. Serve with the potato wedges and extra sauce for dipping.
Banner and Image Credit: BBC