food

10p Kidney Bean Burgers and 1.8p Mayo

Featured image: chickpea and leek burger with ketchup and mayo

Friday night is burger night! This has been a tradition going back to when I was working more hours than Liv and Friday night was the only night of the week that she would make me cook. Naturally I wanted something cheap and easy, but that would still feel like a weekend treat.

In comes Jack Monroe with their 9p (now 10p) Carrot, Cumin and Kidney Bean Burgers!! I would never want to pass the recipe off as my own, but like all good recipes it is totally adaptable. We add around 100g of mushrooms, plus whatever veg we have lying around. In the past we’ve also added soy mince, TVP, lentils, beetroots, porridge oats… Anything to bulk it up and leave us with leftovers for yummy sandwiches the next day. We also tend to add some extra flour and skip the refrigeration stage because we are HUNGRY on a Friday night.

Tonight is no exception. We’ve just done our 5k training using the Couch to 5k programme (highly recommend for free exercising!) and I am ravenous. Of course, no good burger can be served alone, so we’ll be slathering our cheap and cheerful bread with homemade mayo.

Mayo is so ridiculously easy to make, that I don’t know why we ever bothered paying £1.50+ for bottles from the free-from aisle. Personally, I hated dairy mayo but this easy vegan mayo has a light flavour, making it ideal for adding your own herbs, spices and flavourings. Last week we made curry-mayo and it was beautiful! We used it on everything – Liv even had mayo pasta salad for lunch a few days in a row.

This is a really simple recipe with lots of variations floating around on the net, so here’s how we make it. As usual prices from Aldi unless stated.

  • 1 cup (200ml) veg oil (19.8p)
  • 1/2 cup (125ml) unsweetened soy milk  (7.4p)
  • Pinch salt (negligible)
  • 1/2tsp mustard – we use up to a tbsp of wholegrain, but half a tsp is fine for strong mustards like English mustard from Aldi (0.6p)
  • 1tsp lemon juice – we used lime as that’s what we had in. May also be possible to use vinegar (1p, based on KTC brand at Asda)

This works out at 28.8p for just over a cup, or 1.8p per tablespoon – perfect for dolloping on a burger!

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  1. Blend the milk and lemon juice (or other acid) for 30 seconds using a hand blender.
  2. Whilst still blending, pour in the oil slowly. Move the blender up and down to incorporate. It should start to thicken within a few seconds, but if it does not within 30 seconds, add a touch more milk and try again.
  3. Add the mustard and salt and blend through. Taste and adjust seasonings to your liking; Liv prefers more salt whilst I prefer a milder mayo.
  4. Store in the fridge in an airtight container for up to 1 week!

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