Spicy lamb & bean burgers with tahini-dressed salad and sweet potato chips
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a weeknight dinner that's genuinely impressive without the fuss. These spicy lamb and bean burgers come together in just 40 minutes and are packed with protein from both the lean lamb and kidney beans, which are brilliant for keeping you full and satisfied. The tahini dressing adds a lovely creamy richness while the crispy sweet potato chips on the side make this feel utterly indulgent. What I love most is how simple it all is to pull together, especially when you're using frozen chips and tinned beans. It's the kind of meal that tastes like you've spent ages in the kitchen when really you've barely lifted a finger.
Ella x
Ingredients
- 395 gramsessential red kidney beans in chilli sauce(can Essential Red Kidney Beans In Chilli Sauce)
- 400 gramswaitrose duchy organic british lamb mince(pack Waitrose Duchy Organic British Lamb Mince)
- ¾ tspsea salt flakes
- 500 gramspack frozen sweet potato oven chips
- 1sunflower oil spray(Few squirts)
- 2 tbspcooks’ ingredients tahini
- ½lemon(cut into wedges)
- 265 gramsrainbow salad(tomatoes halved)
Detail level
Instructions
- 1
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.
- 2
Preheat the oven to 220ºC, gas mark 7, then cook the chips according to pack instructions.
- 3
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.
- 4
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.
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