Put your store cupboard to work with these burgers.
I like to serve mine in a bun with a curry mayo, taking influence from Coronation chicken. Mix ½ tsp curry powder, a heaped tsp mango chutney, a squeeze of lemon juice and a heaped tbsp mayo. Top with lettuce, tomato, and a slaw made with shredded red cabbage, red onion, lemon juice, salt and a few nigella (black onion) seeds. On the side, some spiced sweet potato fries (garam masala, chilli powder, salt and pepper).
|Ingredients||Equipment to have ready|
|4 tbsp olive oil||Chopping board|
|1/2 onion, finely chopped||Sharp knife|
|1 clove garlic, finely chopped||Potato masher|
|1 red chilli, finely chopped||Large mixing bowl|
|1 heaped tsp cumin||Frying pan|
|1 carrot, grated|
|4 frozen chopped spinach cubes, defrosted and drained|
|400g tin of cannellini or haricot beans, drained and rinsed|
- Put the frying pan on a medium heat, add 1 tbsp oil and onion and cook gently until the onion is translucent and soft. Add the garlic, chilli and cumin then cook for a minute or so.
- Add the carrot and cook for another few minutes until it starts to soften.
- Next add the spinach and cook gently until all the liquid has evaporated from the pan. Set aside to cool for a few minutes.
- Tip the beans into a large bowl and roughly mash. Ideally, you’ll have some beans which are well mashed and others just broken up.
- Stir through the onion mixture and a handful of breadcrumbs. Add more breadcrumbs if the mixture is too loose. You may need two or three handfuls.
- Form into burger patties and chill for at least 30 minutes.
- Heat the frying pan again over a high heat, add the remaining oil and fry the burgers. You want them nicely browned on both sides and hot through.