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Prep time: 15
Cook time: 35
Serves: 4

Ingredients

For the Jerk Burger Patties

• 1 tin kidney beans, drained and rinsed

• 1 tin black beans, drained and rinsed

• 2 cloves garlic, finely chopped

• 1 small red onion, diced

• 2 tbsp jerk seasoning

• ½ tbsp ground allspice

• 6 tbsp crispy onions

• small handful fresh coriander, finely chopped

• ½ lime, juice and zest

• 50g plain flour 

For the Chilli Slaw

• ¼ white cabbage, shredded

• 2 spring onions, finely chopped

• 1 scotch bonnet chilli

• ½ tbsp dried chilli flakes

• 1 tbsp cider vinegar

• ½ lime, juice and zest

• 1 tbsp fresh ginger, grated 

• 150ml light olive oil

To finish the burger

• 4 burger buns

• 4 slices of cheese

• 100g mayo

• Caribbean hot pepper sauce

Instructions

To make the burger patties

Preheat the oven to 200 degrees. In a frying pan over a medium heat add a glug of oil followed by the onion and garlic, sauté for 2-3 minutes until starting to brown. Add both sets of beans, the jerk seasoning and allspice. Stir well and allow to cook for a further 2-3 minutes until soft and warmed through. Take off the heat and add the remaining ingredients, plus salt and pepper to taste, stir to combine and then mash with a fork. You don’t want a puree here, bits of whole beans are good! Divide the mixture into four and form into balls. Sprinkle the flour over a board and pop the balls on top. Flattened them and form them into patties, flipping them over so both sides are dusted with flour. Place in the fridge for at least 20 minutes to firm up.

Line a baking tray with greaseproof paper, followed by the patties, spritz with oil and bake for 10 minutes before carefully flipping the patties and bake for a further 10 minutes. After which place a slice of cheese and return to the oven for a couple of minutes until melted.

To make the chilli slaw

Depending on how hot you like it, either prick the scotch bonnet (less spice) or slash it (more spice) and add it to a small saucepan with the oil and cook over a medium heat until the chilli starts to sizzle. Turn the chill over and let sizzle for a further minute. Take off the heat and leave to infuse and cool.

In a large mixing bowl, add the ginger, cider vinegar, lime juice and zest, and 3 tbsp of the scotch bonnet oil, stir well and throw in the cabbage and spring onion, mix well. Season to taste with salt, pepper and the dried chilli flakes. Set aside.

To build your burgers.

Mix the mayo and hot pepper sauce to your desired chilli heat. In a frying pan over a high heat, lay out the cut burger buns and toast until golden. Spread the mayo over both buns and top with the burger pattie, a good heap of the slaw and then top with the bun and dig in!!

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