For the burgers
- 225g sweet potato (weighed when peeled), diced into small chunks
- 1 tbsp olive oil
- 1 red pepper, deseeded and chopped into small pieces
- 1 small red onion, chopped
- 400g can borlotti beans, rinsed and drained
- 400g can cannellini beans, rinsed and drained
- 3 tbsp Scarlett & Mustard Chilli Jam, plus extra to serve
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil, for frying
- 4 brioche buns
- 1 large ripe avocado, peeled, stoned and mashed
- Preheat the oven to 210°C/Gas 7. Put the sweet potato chunks into a roasting tin, add the olive oil and toss to coat. Roast for 10 minutes.
- Remove the roasting tin from the oven and add the red pepper and onion, stirring to mix. Roast for a further 20 minutes. Remove and leave to cool.
- Tip the borlotti and cannellini beans into a food processor or blender and blitz for a few seconds to give a partially blended mixture – it needs some texture, so avoid over-processing.
- Transfer the beans to a large mixing bowl. Add the cooled cooked vegetables, chilli jam and parsley. Season and mix together thoroughly. Use the burger press to make four burgers. (Waxed discs can be used to keep the burgers separate if you’re stacking them for freezing.)
- Heat the oil in a large frying pan and gently fry the burgers over a low heat for 2-3 minutes on each side, until golden brown. Remember that they are a little fragile, so use a fish slice to turn them over carefully.
- Split the brioche buns and toast them lightly. Add a layer of smashed avocado, then the burgers, extra chilli jam, and top with lettuce leaves. Pop the lids on top and tuck in!
Tip: Try using a different bean combination, such as haricot and red kidney, for variety.