These simple and delicious burgers are ready in minutes. They should have a slight crispiness on the outside but be super soft inside. I love to eat them with carrots and onions or salad or spinach leaves. Add other sauces or chutneys to your preference. Without the butter and mayonnaise, this is completely vegan.
2 medium sized potatoes, peeled, cut into equal sized pieces
2 tins borlotti beans, drained and rinsed
1 tbsp cornflour
1 tsp chaat masala
1 tsp chilli powder
¾ tsp salt
1 tsp rose harissa (or other type of harissa, or pesto paste)
2 tbsp sunflower oil
1 red onion, thinly sliced and separated into rings
½ cucumber, thinly sliced
Salt & Pepper
Squeeze lime juice
Burger buns, sliced in half
Boil potatoes for 4-5 mins until soft. Check they’re cooked with a knife then drain and cool for 5-10 mins.
While cooking, prepare the bun topping.
Salt & pepper the onion and cucumber slices.
Sprinkle both with chilli powder and lime juice.
Let sit while preparing the burger.
When the potatoes are cooked, mash the beans in a bowl, add potatoes and mash again (or grate if easier).
Add cornflour to help bind the burgers to stop them splitting.
Add chaat masala, chilli powder and salt.
Rub together by hand.
Add harissa for extra flavour.
Shape a portion of the mix into a burger.
Add oil to a pan and heat.
Cook each burger until browned.
Lightly butter the burger bun halves and toast in the pan.
Layer the bottom half with the prepared onions and cucumber.
Place the burger on top.
Spread mayonnaise over the burger and add a little chilli oil (to taste).
Add bun lid and eat!