Bean burgers and homemade paprika chips


Recipe tip: This recipe will feed four and will cost you less than £5.

Using pulses instead of mince, and baking potatoes rather than frying them, makes this recipe a cheap, healthy and delicious alternative to burgers and chips.

We’ve suggested using a mixture of kidney beans and chickpeas for colour and nuttiness, but feel free to substitute these for other pulses – berlotti and haricot beans would work just as well.


Serves 4; 20 minutes preparation, 45 minutes cooking time

Ingredients for the chips:

5 large floury potatoes (Maris Piper or King Edward) 1.4-1.6kg
3 tsp paprika
3 tbsp olive oil

Ingredients for the burgers:

1 red onion, finely chopped
Splash of vegetable or grape seed oil
1 x 400g can kidney beans
1 x 400g can chickpeas
50 g breadcrumbs (approx 1 slice of bread)
1 tbsp tomato ketchup
1 tbsp mayonnaise
1 tbsp coriander leaves roughly chopped (optional)
½ tsp Worchester sauce (optional)
½ tsp salt
black pepper

To serve:

buns and salad


  • Start by making the chips. Preheat the oven to 200ºC (Gas 6) and oil a large baking tray.
  • Peel the potatoes and slice into thickish chips. Pat dry with kitchen roll, place in bowl, then sprinkle with paprika.
  • Add the olive oil and toss gently until the chips are evenly covered with oil and paprika.
  • Place the chips on the baking tray so that they are not touching (use another tray if they don’t all fit).
  • Place in the oven for 45 minutes but turn them at 15 minute intervals so that they brown evenly.
  • Meanwhile make the beanburgers.
  • Heat the oil and fry the onion on a medium heat for about 10 minutes until soft and starting to brown.
  • While the onion is cooking, drain the beans and chickpeas into a large mixing bowl.
  • Roughly mash with a potato masher or the back of a fork then mix in the other ingredients.
  • Shape into burgers and either fry in a small amount of oil or place on greaseproof tray and grill for 5 minutes on either side.