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The bean burgers freeze well. Cook from frozen, for 5-6 minutes each side, over a low-medium heat.
For the burgers, gently cook the onion, carrot, cumin and parsley in 1 tablespoon of oil for 5-10 minutes, or until soft.
Put the kidney beans into a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes to soften. Drain well and add to the pan of veg. Remove from the heat and mash together until you have a fairly smooth purée, like mashed potato. Season well, and stir in the flour to bind. Spread out on a large plate to cool (chill if you have time, as this makes the burgers less fragile).
Meanwhile, put the red onion in a small bowl with a pinch of salt and the vinegar. Set aside for at least 10 minutes. Mix together the ketchup and mayonnaise in another bowl for the burger sauce.
Shape the burger mixture into 4 patties, using floured hands. Heat 2 tablespoons of oil in a frying pan on a medium heat, then fry for about 4 minutes on each side. The burgers are quite fragile, so don’t move them too much until they are nice and crisp. Top each one with a slice of cheese, then put a lid on the frying pan for 30-60 seconds to help the cheese to melt.
Lightly toast the cut sides of the rolls. Build the burgers by putting a layer of lettuce and burger sauce on the bottom, then the burger, followed by the drained onions, gherkins if using, and then the bun top. Serve with rosemary potato wedges.
Rosemary wedges recipe
Preheat the oven to 190°C, fan 170°C, gas 5. Slice the potatoes into wedges, toss in a baking tray with ½ tablespoon of olive oil and seasoning. Roast for about 20 minutes initially, adding 1 tbsp chopped rosemary for the last 5 minutes of cooking time.