American-Style Veggie Cheeseburger With Wedges

Heat the oven to 200°C. Cut the potatoes into wedges. Drain and rinse the black beans, then mash them roughly. Finely chop half the onion, the red pepper and garlic. Slice the remaining onion and tomato and prepare the lettuce and pickles.

Mix the mashed beans with the sweetcorn, chopped onion, red pepper, garlic, breadcrumbs, egg, smoked paprika, cumin and mustard. Season well, divide into four equal portions and shape firmly into burger patties.

Heat 1 tablespoon of oil in a large frying pan over medium heat. Cook the patties for 4–5 minutes on each side until browned, firm and piping hot. Add a slice of cheese to each patty for the final minute and allow it to melt.

Toss the potato wedges with the remaining oil, salt and black pepper. Spread on a baking tray and bake for 25–30 minutes, turning halfway, until crisp and golden.

Mix the mayonnaise, ketchup and sriracha to make the burger sauce. Toast the burger buns if desired, then have the lettuce, tomato, sliced onion and pickles ready for assembly.

Spread burger sauce over the buns. Layer with lettuce, a cheesy veggie patty, tomato, onion and pickles, then add the top bun. Serve immediately with the hot crispy potato wedges.