Carrot and Butterbean Burgers Recipe

First, toast the spices; heat a dry pan over a medium-high heat and add the cumin and coriander seeds. Cook them for 2-3 minutes, shaking the pan occasionally, until they smell toasted and fragrant. Tip the seeds into a mortar and leave to cool a little, then give them a good bash with the pestle until you have a rough powder (you can use a saucer and the end of a rolling pin if you don’t have a pestle and mortar) and set aside. Next, place a large pan over a medium heat and add the tbsp of oil. Add the onion, lower the heat a little and cook for two minutes, stirring gently. Add the prepared garlic and carrots and cook, stirring, for a further minute. Pour in the hot stock and bring the pan up to the boil, then reduce the heat, cover the pan and simmer for 8-10 minutes, or until the carrots are tender.

Drain the carrot mixture, retaining a little of the cooking liquid, then tip into a large mixing bowl and use a fork or potato masher to mash the veg until relatively smooth (some texture is good). Add the drained beans and mash again, then stir in the breadcrumbs, toasted cumin and coriander seeds and the chopped coriander leaves. Season to taste with salt and pepper, then use your hands to combine everything together to give a burger mix that’s not too dry, but not too sticky either. If it is too dry, you can tip in some of the reserved stock – a little at a time – to reach the desired consistency; if too wet, stir in a few more breadcrumbs. Put the mixture into the fridge to chill for about 30 minutes.

While you are waiting for the burger mix to cool, make the lemon mayo by combining the mayonnaise and lemon zest in a small jug or bowl, then gradually beating in the lemon juice a little at a time. Check the taste as you go (you may find using all the juice makes it too tart, or you may want to add more), then when you’re happy with it, tip the lemon mayo into a serving dish and put in the fridge until needed.

When the burger mix has nearly finished chilling, preheat the oven to 220°C (Gas Mark 7) and put a large baking sheet in to preheat. Take the cooled burger mix out of the fridge, divide it into six equal amounts and (with wet hands, to prevent sticking) roll each piece into a ball. Press down gently on each ball to make a round burger about 2.5cm, then brush each burger on both sides with a little oil. Carefully remove the hot baking tray from the oven, place the burgers on the tray and return it to the oven. Bake for 10 minutes, then carefully turn the burgers over and cook for a further 10-15 minutes, or until golden. Serve hot with burger buns, salad leaves and the lemon mayo alongside.