50/50 Beef and Bean Burgers

Charmaine Lu -

  • 400g tin of kidney beans, drained
  • 300g beef mince
  • 5 chopped spring onions
  • 1 lemon, zest only
  • 2 tsp smoked paprika
  • 5 tbsp mayo
  • 4 burger buns
  • 1 tsp mustard
  • Sliced gherkins, salad etc to serve
  • Toss the beans, beef mince, spring onions, lemon zest, 1 tbsp of mayo and the smoked paprika in a food processor and whizz to a rough mixture. Season well, then divide into 4 portions and form into patties with damp hands. Leave for 30 mins in the fridge to firm up.
  • When ready, heat a griddle pan until smoking. Toast the buns, cut side down, until char-lined. Cook the burgers for 5 mins on each side or until cooked. Mix the remaining mayo with the mustard and some chopped gherkins and season well. Slather over the buns, then stuff with the burgers and more gherkins and salad leaves to serve.
20 mins
4 serving