Burgers and Smokey Baked Beans

Beans are hiding just out of shot. Burger is taking centre stage on this one.

I HATE baked beans from the can. Hate. They are my nemesis. So, halfway through this recipe, when I realised what I was sorta making, I got a little scared.

But it’s okay. These were delicious. They made a beautiful side to go with burgers, in the only potato-free meal I have ever made. The recipe for the burgers is partly stolen from my mum. 

But she won’t mind. 

The spring onions are so much milder than red or yellow onions while still giving great flavour, and the stock cube gives it a real earthiness. This dinner is a winner. (LAME)

Ingredients for the burgers, makes 4

• 500g minced beef
• 1 garlic clove, minced
• 2 spring onions, diced
• ½ a beef stock cube, crumbled
• ½ tsp paprika
• 1 egg yolk
• Salt and pepper
• 4 burger buns
• Red onion, finely sliced
• Salad leaves

Ingredients for the beans, serves 2

• 400g tin pinto or mixed beans
• 200ml pasatta
• 1 tsp Worcestershire sauce
• 1 tsp sriracha hot rooster sauce
• 1 tbsp ketchup
• 1 tbsp HP sauce
• 1 tsp golden syrup
• 1 tsp mustard
• 30g grated cheese

Method

Begin by making the burgers. Chop the spring onion and garlic and place in a medium sized bowl and throw in the paprika and stock cube, as well as a liberal grind of pepper. 

The only really green parts of the whole thing. Boo, veggies.

Add in the egg yolk, to help it all bind together.

Finally add in the mince and mix around with everything else, either with your hands or a utensil. Season and make sure everything is well incorporated.

Take a quarter of the burger mixture. Form and pat into a disc shape with your hands. Do the same with the rest and set aside.

Scrummy.

Heat a tbsp of olive oil in a frying pan and when hot, place the burgers on the heat. Fry for approximately 10-15 minutes until cooked through but not dry, turning often to prevent burning.

Now make a start on the beans. Drain and rinse them, and place them in a pan with 1 tbsp olive oil. Fry for a few minutes.

In the meantime make the sauce. Add the Worcestershire sauce, sriracha, ketchup, HP sauce, syrup and mustard and stir.

Then add in the pasatta. Bring to the boil and simmer for a few minutes, then pour into an ovenproof dish.

Cover with cheese. Of course. Reserving some cheese for your burger if you're so inclined.

..and place in oven at 200 degrees for 20 minutes, until the cheese is golden and bubbling. Take out and serve.

While that is bubbling in the oven, assemble the burgers. Chop half an onion and take the reserved grated cheese from the beans.

 If you like melted cheese on your burger (is there such a person in this world who doesn't?) sprinkle on some grated cheese just before removing from the heat.

Health food, it is not.

Carefully balancing the previously added cheese, remove each burger from the pan and place on a piece of kitchen roll to drain off any excess fat. 

Then place in a sliced bun, top with red onion, salad and whatever else you like. Plate up with the beans and some extra salad leaves, because you really should.

SO much bright orange cheese.

I stayed simple, only adding ketchup.

IN MY MOUTH, NOW.