Beanie burgers

Turn a tin of kidney beans into a gently spicy and budget-friendly veggie burger that you can whip up in 20 minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the potato in a pan of boiling water and simmer for 12–15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes.

Step 2

In a bowl, mash the rinsed beans using a potato masher. Add the potatoes and mash those too. Mix in the remaining burger ingredients, except the oil. Shape the mixture into four large patties.

Step 3

Heat 2 tablespoons of oil in a large frying pan (preferably non-stick). Cook the burgers over a medium heat for 3–4 minutes on each side until golden, adding a little extra oil when the burgers are turned.

Step 4

Toast the buns, in a dry frying pan or griddle, cut-side down and divide between four plates. Add lettuce and tomatoes, if using. Top with the hot burgers and serve with sauces of your choice.

Step 5

If you have any leftover mashed potato feel free to use that instead of boiling and mashing another potato.

Step 6

To make fresh breadcrumbs without a food processor, freeze the bread until solid and then grate.

Step 7

You can use the same frying pan to toast the buns as you use to cook the burgers as they don’t take long.

Step 8

In October 2022 this recipe was costed at an average of £3.06 when checking prices at five UK supermarkets.

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