SPICY BEAN BURGERS WITH LIME YOGHURT

The Burger King spicy bean burger was my choice of takeaway when I was younger, so I thought it would be fun to re-create it. This version has lime yoghurt to add freshness. The original burger had a lot of salt, which you’ll reduce dramatically by making this dish yourself.

SERVES 4

1tbsp extra-virgin olive oil 1 red onion, finely chopped 2 garlic cloves, finely chopped

2 x 400g tins of red kidney beans, drained and rinsed 1 egg, beaten

50g (1¾oz) wholemeal breadcrumbs

2tsp ground cumin

1tsp ground coriander

1tsp smoked paprika

1-2tsp cayenne pepper

½tsp sea salt

Zest and juice of 1 lime

150g (5½oz) Greek yoghurt 4 fresh wholemeal rolls or pitta breads (choose a brand that’s free from artificial colours, flavours and preservatives), toasted 4tbsp Tomato Ketchup (see recipe, right)

4 slices of Edam cheese (optional)

1 large beef tomato, sliced Iceberg lettuce, to serve

Preheat the oven to 200°C/fan 180°C/gas 6. Line a baking sheet with parchment paper. Set a large non-stick frying pan over a medium-high heat and add the oil. Once hot, add the onion and fry for 3 minutes, until softened. Add the garlic and fry for 2 minutes, then take the pan off the heat.

Place the beans in a large bowl and crush with a potato masher until roughly crushed (you can also pulse them in a food processor). Tip the onion and garlic into the bowl along with the egg, breadcrumbs, spices, salt and half the lime juice. Using your hands, mix together until well combined, then mould the mixture into 4 patties. Place the patties on the baking sheet and cook for 15-20 minutes, turning them halfway through. While the burgers are cooking, combine the yoghurt with the lime zest and remaining lime juice, and add a pinch of salt.

To build your burger, spread the bottom part of the bun with the ketchup and the top part with the lime yoghurt. Place the burger in the bun topped with cheese (if using), tomato and lettuce.