You will need
4 Warburtons Wholemeal Rolls
Handful of rocket leaves
2 tomatoes, sliced
2tbsp mayonnaise
For the burgers:
1 x 300g tin of mixed beans in water, rinsed and drained (185g drained weight)
1 ball of mozzarella, chopped
1 egg
2tbsp sweetcorn
1 spring onion, sliced
1/2 red chilli, finely chopped
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp dried oregano
Good pinch of salt and pepper
2tbsp chopped fresh parsley and coriander leaves
2tbsp plain flour
Handful of fresh breadcrumbs
For the wedges:
300g potatoes, scrubbed
2tbsp vegetable oil
1/2 tsp salt
Good grind of black pepper
Make it
40 minutes | Serves 4
- First make the burgers. Place all the ingredients for the burgers into a large bowl and mix well until combined then place in the fridge.
- Preheat the oven to 200°C / 180°C fan / Gas mark 6.
- Cut the potatoes into wedges and toss in a bowl with the oil, salt and pepper then spread onto a non-stick baking sheet and cook for 20-30 minutes until golden and cooked through.
- When the potatoes are almost ready, shape the bean burger mixture into 4 patties. Heat a non stick frying pan over a medium / high heat and add a little oil. Fry the burgers for 3-4 minutes on each side until golden and cooked through.
- Spread the mayonnaise onto the bases of the rolls, then add the rocket and tomatoes. Place the burgers on top then add the lids.
- Serve the burgers with the potato wedges.
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