The only real stumbling block is fear of failure. In cooking you’ve to have a what-the-hell attitude … Check This Amazing Recipe: Easy bean burgers with potato wedges
How to Make Easy bean burgers with potato wedges
less than 30 mins
30 mins to 1 hour
- 800g/1lb 12oz large potatoes
- 2 tbsp vegetable oil
- ½ tsp paprika
- 150ml/¼ pint soured cream or crème fraîche
- 1 spring onion
- ¼ iceberg lettuce
- 4 seeded burger buns
- salt and ground black pepper
For the burgers
- 400g tin red kidney beans
- 2 spring onions
- 1 tsp ground cumin
- ½ small lemon
- 20g/¾oz plain flour
- ¼ tsp fine salt
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/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 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.