Our spicy bean burger recipe is a great and easy meal to make with the family. A fantastic store cupboard recipe, too. They’re delicious fresh with crunchy salad, or freeze them for later!

Spicy bean burgers

Makes: 6          Time: 25 mins          Level: Easy

Ingredients

• 2x 400g tins of kidney beans, rinsed and drained
• 100g breadcrumbs
• 1 tsp paprika
• 2 tbsp chilli powder
• Small bunch of coriander, chopped finely
• 1 egg
• A jar of Gingerbeard Bloody Mary Tomato salsa or Beetroot and Horseradish relish

To serve

• Burger buns
• Cheese (dairy-free alternative)
• 150ml natural yoghurt (dairy-free alternative)
• Extra chutney, or relish (optional)

Method

Tip the beans into a large mixing bowl and roughly crush with a potato masher. Add your breadcrumbs, paprika, chilli powder, the chopped coriander, egg and 2 tbsp of relish. Mix together well with a fork.

Wet your hands and divide the mixture into 6 patties, arranging them onto a baking tray. You can now also freeze your burgers, if making ahead of time.

Pop the grill onto a medium heat and slide your burgers under, cooking for 4-5 mins on each side, or until golden. If cooking from frozen in this step, turn the oven onto Gas Mark 6/180°C/200°C fan and bake the burgers for 20-30 mins, until hot through.

Serve up your burgers with fresh brioche buns, a slice of cheese, a dollop of yoghurt and an optional teaspoon of relish for a mouth-watering kitchen cupboard feast.