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    You will need

    4 Warburtons Wholemeal Rolls

    Handful of rocket leaves

    2 tomatoes, sliced

    2tbsp mayonnaise

    For the burgers:

    1 x 300g tin of mixed beans in water, rinsed and drained (185g drained weight)

    1 ball of mozzarella, chopped

    1 egg

    2tbsp sweetcorn

    1 spring onion, sliced

    1/2 red chilli, finely chopped

    1/2 tsp ground cumin

    1/2 tsp paprika

    1/2 tsp dried oregano

    Good pinch of salt and pepper

    2tbsp chopped fresh parsley and coriander leaves

    2tbsp plain flour

    Handful of fresh breadcrumbs

    For the wedges:

    300g potatoes, scrubbed

    2tbsp vegetable oil

    1/2 tsp salt

    Good grind of black pepper

    Make with

    Warburtons 6 Sliced Wholemeal Rolls

    View Product Info

    Make it

    40 minutes | Serves 4

    1. First make the burgers. Place all the ingredients for the burgers into a large bowl and mix well until combined then place in the fridge.
    2. Preheat the oven to 200°C / 180°C fan / Gas mark 6.
    3. Cut the potatoes into wedges and toss in a bowl with the oil, salt and pepper then spread onto a non-stick baking sheet and cook for 20-30 minutes until golden and cooked through.
    4. When the potatoes are almost ready, shape the bean burger mixture into 4 patties. Heat a non stick frying pan over a medium / high heat and add a little oil. Fry the burgers for 3-4 minutes on each side until golden and cooked through.
    5. Spread the mayonnaise onto the bases of the rolls, then add the rocket and tomatoes. Place the burgers on top then add the lids.
    6. Serve the burgers with the potato wedges.