2 People Day 4

Veggie burger and potato wedges with salad • Photo by PhilAshley.com

Today we made one of our regular meals, Veggie Burgers with Potato wedges and a side salad. Although you’re saving money and eating on a tight budget, it doesn’t mean you have to do without your favourite takeaways dishes. Even if you have to make them at home.

Although the burger is non-meat, with all the extras, you won’t feel deprived. I have yet to have a veggie burger as nice as this in a restaurant.

Toast or Porridge

Tuna sandwich

Veggie burger with chips and salad or peas

Ultimate Veggie Burgers

This recipe is courtesy of a mix of Jamie Oliver’s ultimate burger
and Jack Monroe’s Veggie burger

Serves 2-4

Burger Ingredients

400g tin of kidney beans
1 smallish onion peeled and finely chopped
1 large carrot grated
1 teaspoon ground cumin
Small bunch of parsley
1 tablespoon oil, plus 2 tablespoons to fry the burgers
1 heaped teaspoon flour, plus another to shape the burger

Burger Sauce Ingredients

Slice of Iceberg lettuce
2 tablespoons of ketchup and mayonnaise
A dash of Worcestershire sauce

Plus Extra burger Ingredients

1/2 a small red onion
4 tablespoons white wine vinegar
Handful of grated Cheddar
2 burger buns
Gherkins (optional)

Drain the kidney beans and rinse in cold water. Put into a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes to soften.

Put the onion, carrot, cumin and parsley into a medium frying pan. Add the splash of oil and cook on a low heat to soften. When the kidney beans have softened, drain well and add to the carrots and onion. Remove from the heat and mash together until you have a smooth puree, like a mashed potato. Stir in the flour to stiffen.

While the burger mix is cooling enough to handle, make the finishing touches to the burgers by finely slicing the red onion and putting it into a small bowl with a pinch of salt and some white wine vinegar. Leave this for about 10 minutes.

Next mix the ketchup and mayonnaise with a dash of Worcestershire sauce together. Then take a small slice of the iceberg lettuce and mix this in too.

Divide the burger mixture into 4 and roll in to balls, Heat the remaining oil in the frying pan on a medium heat, then place them in the pan and flatten gently to make the burger shape.

Cook for a few minutes on one side, before turning. The burgers need to be handled with care as they can be quite fragile before they’re done! When cooked and slightly crisp on both sides, put a little of the cheese on top of each one and carefully splash a tiny bit of water in the pan to create steam to melt the cheese. Quickly put a lid on the frying pan for 30 seconds.

Meanwhile prepare the buns by slicing them in half and lightly toasting the insides. Then start building the burgers by putting a layer of the mayonnaise lettuce on the bottom, then the burger, followed by the drained onions and then the bun top. They are now ready to eat.

Serve with some rosemary potato wedges and salad or peas.

The 2 extra cooked burgers can be saved as either hot or cold lunch for later in the week