A hearty vegan bean patty with crisp toppings and oven fries

$3.41/serving$4.05at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• turtle beans1 can (540 ml), drained
• burger bun2 ea
• all purpose flour5 tbsp
• iceberg lettuce¼ head
• beefsteak tomato1 ea
• red onion1 ea
• russet potato2 ea
• garlic2 cloves
• cumin1 tsp
• paprika (smoked)1 tsp
• mayonnaise (vegan)3 tbsp

Method

1Fries first

• •Heat the oven to 425F.
• •Cut the potatoes into ¼ inch fries.
• •Toss the fries with 1 tbsp oil and season to taste with salt.
• •Spread the fries in a single even layer on a lined sheet pan.
• •Bake 30 to 35 minutes, flipping once, until deep golden and crisp.

2Prep the toppings

• •Meanwhile, shred ¼ head of iceberg lettuce.
• •Slice the tomato into ¼ inch rounds.
• •Thinly slice half of a red onion.

3Mix the patties

• •Pat the black beans dry and mash them in a bowl, leaving some texture.
• •Mince the garlic.
• •Mix in the garlic, cumin, paprika, the flour, and season to taste with salt and pepper.
• •Shape the mixture into 2 firm patties.

4Sear the patties

• •Heat a skillet with 2 tbsp oil over medium heat.
• •Cook the patties 4 to 5 minutes per side until a deep crust forms and they are heated through.

5Toast and build

• •Toast the buns cut-side down in the skillet until golden.
• •Spread the mayonnaise on both cut sides.
• •Stack the lettuce, a patty, the tomato and red onion on each bun.
• •Serve with the hot fries.