These vegetarian hamburgers are great when you’re having a cheap meat free week, as you feel like your not depriving yourself of a take away. Although this is much healthier than most burgers as they’re made from vegetables and kidney beans. With the skins on potato wedges and salad, you’re easily getting your 5 a day.

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Breakfast
Toast or Porridge

Lunch
Cheese and leftover roasted veg sandwich

Dinner
Veggie Burger with Chips and salad

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

Serves 2 plus 2 spare

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 burgers

Burger Sauce Ingredients

Slice of Iceberg lettuce
2 tablespoons of ketchup and mayonnaise
A dash of Worcestershire sauce (or mushroom sauce)

Plus Extra burger Ingredients

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

For the chips

2 large potatoes cut in to wedges
Drizzle of olive oil

Method

Firstly chop your potatoes and drizzled in oil then cook for about 20 minutes on about 200°C.

While the chips are cooking 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 the  potato wedges and salad.

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