Paprika-spiced Kidney Bean Burger

Name: Paprika-spiced Kidney Bean Burger with chips and aioli
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 40 grams Salad Leaves; 1 pack(s) Red Kidney Beans; 1 pack(s) Breadcrumbs; 2 unit(s) Brioche Buns; 600 grams Potatoes; 1 unit(s) Grated Italian Style Hard Cheese; 1 unit(s) Tomato; 1 sachet(s) Aioli; 1 tin(s) Tomato Paste; 2 sachet(s) Paprika; ½ tsp Sugar; ½ tsp Salt; to taste Oil; to taste Salt; to taste Pepper

with chips and aioli

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Because of their robust nature and high protein content, mashed beans make for a great vegetarian burger. The predominant flavour in this particular patty is tongue-tinglingly tangy—it's the taste of umami!

Tags:

Veggie

Allergens:

Cereals containing gluten

•Wheat

•Milk

•Egg

•Soya

•Mustard

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

40 grams

Salad Leaves

1 pack(s)

Red Kidney Beans

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Brioche Buns

(Contains: Milk, Egg, Soya, Wheat May be present: Mustard, Lupin, Nuts, Sesame)

600 grams

Potatoes

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

1 unit(s)

Tomato

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 tin(s)

Tomato Paste

2 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

½ tsp

Sugar

½ tsp

Salt

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)3804 kJ

Energy (kcal)909 kcal

Fat24.7 g

of which saturates6 g

Carbohydrate111.5 g

of which sugars19.4 g

Dietary Fiber21.2 g

Protein31.2 g

Cholesterol0 mg

Salt5.18 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with oil then season well with salt and pepper. Toss to coat and spread out in a single layer.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Meanwhile, thinly slice the tomato.
Drain and rinse the kidney beans in a sieve.
In a large bowl, mash the beans into a paste with a fork or potato masher.

Add the paprika, breadcrumbs, tomato paste and ½ tsp salt (per 2P) and ½ tsp sugar (per 2P) to the bowl with the beans.
Using your hands, mix everything together.
Roll into evenly-sized balls, then shape into 2cm thick burgers—1 per person.

Place a pan over medium-high heat with a drizzle of oil.
When hot, fry the burgers for 5-6 mins on each side.
Remove the pan from the heat and sprinkle the cheese on top of the burgers.
Cover with a lid or some foil to allow the cheese to melt.

Meanwhile, pop the brioche buns, cut side-up, onto a baking tray to warm in the oven, 2-3 mins.
Once toasted, spread a spoonful of aioli on the cut sides of each bun.
Top the base bun with a few salad leaves, sliced tomato and bean burger patty. Close with the top bun.
Toss the remaining leaves with a drizzle of oil and season with salt and pepper.