Spicy lamb & bean burgers with tahini-dressed salad and sweet potato chips

Name: Spicy lamb & bean burgers with tahini-dressed salad and sweet potato chips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 395 g can Essential Red Kidney Beans In Chilli Sauce; 400 g pack Waitrose Duchy Organic British Lamb Mince; ¾ tsp sea salt flakes; 500 g pack frozen sweet potato oven chips; Few squirts sunflower oil spray; 2 tbsp Cooks’ Ingredients Tahini; ½ lemon, cut into wedges; 265 g pack rainbow salad, tomatoes halved

Make your mince go further (and increase fibre) by combining it with some beans. You can use the same trick with pork, beef or turkey thigh mince too.

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Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins
Pluschilling

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Ingredients

395g can Essential Red Kidney Beans In Chilli Sauce
400g pack Waitrose Duchy Organic British Lamb Mince
¾ tsp sea salt flakes
500g pack frozen sweet potato oven chips
Few squirts sunflower oil spray
2 tbsp Cooks’ Ingredients Tahini
½ lemon, cut into wedges
265g pack rainbow salad, tomatoes halved

Method

Drain the beans thoroughly in a sieve over a bowl, reserving their sauce. Put them into a separate mixing bowl and crush with a potato masher or fork. Add the mince and salt, then mix well with your hands until thoroughly combined. Shape into 4 x 9cm patties, place onto a covered plate and put into the freezer.
Preheat the oven to 220ºC, gas mark 7, then cook the chips according to pack instructions.
Warm a large frying pan or griddle over a high heat. Spray the burgers on both sides with oil, add to the pan or griddle, then reduce the heat to medium and cook for 5 minutes each side, until browned and cooked through, with no pink meat and juices that run clear.
Meanwhile, place the tahini, 1 tsp lemon juice from one of the wedges and 2 tbsp warm water into a small bowl. Mix well until smooth, then season with salt. Serve the burgers and chips with the salad, drizzled with the dressing, and the reserved sauce from the beans on the side for dipping or drizzling, and lemon wedges, for squeezing over.

Cook’s tip

If you don’t want the chips, the burgers are delicious in a warm, open pitta or burger bun with lots of salad and the tahini dressing and spicy sauce drizzled over.