Logo of John and Lisa's Weekend Kitchen
itv |

John and Lisa's Weekend Kitchen

Spicy Bean Burger with the lot

John and Lisa have four terrific home cooked takeaway options in their Weekend Kitchen today. We then have Spicy Bean Burgers - loaded with flavour and packed with nutrients.

Spicy Bean Burger with the lot

Serves 6


Tomato relish

  • I urge you to try this relish, but if you haven’t time, please buy a good one instead.

  • 2 tbsp olive oil

  • 100g garlic, chopped

  • 1 tbsp ground cumin

  • 500g shallots, sliced

  • 2kg tomatoes, roughly chopped

  • 250ml white wine vinegar

  • 10g salt

  • 25g sugar

Bean burger

  • 1 tin red kidney beans, drained 

  • 1 tin butter beans, drained 

  • 1 small red onion, grated 

  • 1 tbsp olive oil 

  • 1 460g roasted red peppers, chopped

  • 2 garlic cloves, grated 

  • 1 heaped tsp garam masala 

  • 1 tsp chilli powder 

  • 1 heaped tsp smoked paprika 

  • Handful of fresh bread crumbs 

  • 100g feta cheese 

  • 1 egg yolk

  • Large handful of flat leaf parsley, chopped 

  • 1 tbsp tomato ketchup 

  • Sea salt and black pepper 

To Serve 

  • 6 good quality sub rolls or burger baps, sliced in half  

  • Sliced Monterey jack cheese or cheddar

  • Cos Lettuce, washed & broken into individual leaves

  • Gherkin, sliced

  • Tomato relish

  • Mayonnaise

  • Optional: 6 slices of fresh pineapple, grilled and sliced tomato


1. To make the tomato relish, in a large pan heat the oil and fry the garlic, cumin and sliced shallots until softened, but without colour. Add the tomatoes, vinegar, salt and sugar. Cook on a low heat for 2-3 hrs. Check seasoning. If needed, add more sugar and vinegar.

2. Peel and finely grate the red onion. Warm the beans in a small pan, (reserve a quarter of the beans) then mash up three quarters of the beans with the back of a spoon. 

3. Place the warm beans into a bowl and mash with a masher.  Add to that the whole beans, onion, garlic, red pepper,  spices and a good pinch of salt and pepper. Crumble in the feta, add the parsley, breadcrumbs then stir in the ketchup and an egg yolk.     

4. Scoop out into patties and make them into an oval shaped pattie, place them between two pieces of greaseproof paper and flatten a little. Refrigerate for an hour.

5. To cook the burgers, heat a frying pan with a little oil over a medium heat, once hot, fry for a few minutes until the edges start to colour. You may need to do this in batches. Slide a spatula under so the burger is freed and turn over. Leave until the edges start to colour, and then turn again. If on a grill pan, reduce the heat and if on the BBQ move the burgers to the sides or place on the heat where it is slightly cooler and leave to cook for a good 5 minutes until cooked through.

6. Remove the burgers from the pan and toast the rolls. To build your burger, spread a little mayonnaise in the rolls and top with some tomato relish.  Lay your burger on the base then top with cheese, gherkins, pineapple slices (if using), tomato, lettuce then place on the top and serve with some crispy onion rings or fries on the side.

Logo of John and Lisa's Weekend Kitchen
itv |

John and Lisa's Weekend Kitchen