Beanie burgers recipe
 Turn a tin of kidney beans into a gently spicy and budget-friendly veggie burger that you can whip up in 20 minutes. 1 large potato (about 285g/10oz), peeled and cut into large chunks400g tin red kidney beans, drained and rinsed 1 small red onion, finely chopped1 tsp salt½ tsp dried chilli flakes1 tsp ground cumin1 slice bread (about 65g/2¼oz), blitzed to crumbs (see recipe tip)3–4 tbsp vegetable oil 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 4 burger buns, cut in half3–4 ripe tomatoes, sliced shredded iceberg lettuce sauces of your choice, such as mayonnaise, mustard or ketchup (optional) 4 burger buns, cut in half 3–4 ripe tomatoes, sliced shredded iceberg lettuce sauces of your choice, such as mayonnaise, mustard or ketchup (optional) Method 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. 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. 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. 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. 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. 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. Recipe tips If you have any leftover mashed potato feel free to use that instead of boiling and mashing another potato. To make fresh breadcrumbs without a food processor, freeze the bread until solid and then grate. You can use the same frying pan to toast the buns as you use to cook the burgers as they don’t take long. In August 2023 this recipe was costed at an average of £3.11 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.