Easy bean burgers with potato wedges
A really easy way to make a homemade veggie burger. You can serve burgers with a side of veggies, such as cucumber and tomatoes if you have some. Or instead of the soured cream mixture use burger relish, ketchup or mayonnaise.
This recipe is part of a Budget vegetarian meal plan for four. In September 2023 this recipe was costed at an average of 拢3.38 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- 800g/1lb 12oz large potatoes, each cut into 8 wedges
- 2 tbsp vegetable oil, plus 2 tsp
- 陆 tsp paprika (optional)
- 150ml/录 pint soured cream or cr猫me fra卯che
- 1 spring onion, trimmed and finely sliced (optional)
- 录 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
- 陆 small lemon, finely grated zest only
- 20驳/戮辞锄 plain flour
- 录 tsp fine salt
Method
Place a large baking tray in the oven and preheat to 220C/200C Fan/Gas 7.
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/鈪漣n 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 or until the potatoes and burgers are lightly browned.
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.
Recipe Tips
Don鈥檛 worry if the oven isn鈥檛 quite up to temperature when you add the potatoes to the tray, it will be hot enough to start baking the wedges but you may need to add a few minutes extra to the cooking time. If you bake the potatoes on their skin side, you won鈥檛 need to turn them.
You can serve burgers with extra salad, such as cucumber and tomatoes if you have some. Or add burger relish, ketchup or mayonnaise instead of the soured cream mixture.
If you have any chopped nuts handy, stir 2鈥3 tablespoons into the bean mixture before forming the burgers to add extra texture.
If you buy a 300ml pot of soured cream as part of the meal plan, you can use half of it here and the rest with the veggie fajitas.
Use the rest of the lettuce in a salad to serve with the veggie Bolognese or creamy pasta with broccoli and sweetcorn if you like. Or shred finely and use for sandwiches and wraps.
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