Beef and Bean Burgers

  • 20 Feb - 26 Feb, 2021
  • Mag The Weekly
  • Cookery


· 400 g kidney beans

· 300 g beef mince

· 6 spring onions

· Grated zest 1 lemon

· 2 teaspoons paprika

· 5 tablespoons mayonnaise

· 4 seeded burger buns

· Oil for brushing

· 1 teaspoon dijon mustard

· 50 g sliced gherkins

· Salad leaves or lettuce to serve


Whizz together the beans, beef, spring onions, lemon zest, paprika and one tablespoon mayonnaise in a food processor. Season, and then divide the mixture into four equal portions, then use your hands to form into burgers. Heat a griddle pan until hot, toast the buns, and set aside. Brush each burger with oil, then griddle for about five minutes on each side. Mix the remaining mayo, mustard and gherkins in a bowl and season with black pepper. Serve the burgers in the buns with the mayo, salad leaves and extra gherkins.