These tasty burgers are one of my Waste Not Want Not meals, designed to use up all the odds and ends of vegetables kicking around in the fridge. They were quick and easy to make and held together well when cooked, although they’re not substantial enough to sit on a BBQ grill, so are best fried. Serves 4
A selection of vegetables drizzled with rapeseed oil, seasoned and roasted at 190c until caramelised. I used half an aubergine, 1 red pepper, 1 red onion & 1 courgette, cut into chunks.
400g tin Cannellini beans, drained and rinsed.
a handful of torn basil leaves
1/4 tsp each of paprika, ground cumin & ground coriander
1 small egg, beaten
1 avocado, mashed
2 tbsp sour cream
juice 1/2 lemon
Freshly ground black pepper
4 brioche burger buns
Throw all the ingredients into a processor and pulse until roughly chopped. I like my bean burgers a bit chunky so don’t overdo the processing.
Pop the mixture into the fridge for half an hour to chill.
Lightly flour your hands and shape the mixture into four burgers and fry in rapeseed oil over a medium high heat for 3-4 minutes each side, until lightly golden brown.
Allow the burgers to cool slightly for a few minutes as it makes them firmer to handle.
Mix the avocado, sour cream, lemon juice and black pepper.
Toast the buns
Assemble the burgers in the buns with a good dollop of avocado ‘mayo’ and enjoy.