Turn a tin of kidney beans into a gently spicy and budget-friendly veggie burger that you can whip up in 20 minutes.
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 chilli flakes
- 1 tsp ground cumin
- 1 slice bread (about 65g/2¼oz), blitzed to crumbs (see recipe tip)
- 3–4 tbsp vegetable oil
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.
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.
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.
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.