I have a collection of sauces and salsas which I got recently in a hamper from here. These delicious artisan sauces and salsas from The Scullery are made with great ingredients and really tasty. I’m always happy when I find a good Irish product and deciding how I would use it as opposed to just simply loading it onto a plate of cheese and crackers (although, pretty nice like that too) I decided to throw a few tablespoons into my mix for these veggie burgers – a great way to add some flavour.

The tomato and chilli salsa has a delicious hit of heat and even if you don’t have this one, if you root in the back of your kitchen presses you will find something similar – I bet you got it at Christmas with lots of good intentions to use it but haven’t got around to yet!.
Try these burgers with the salsa and enjoy a delicious meal, loaded with protein and vitamins.

Red Bean Burgers with Tomato Chilli and Coriander Salsa
Makes 6 large or 8 medium

2 Cans of red kidney beans rinsed and drained
1 medium sweet potato peeled and grated
3 tbsp Salsa – I chose the tomato coriander and chili
3 oz breadcrumbs gluten free if possible
Salt and pepper to season

Tip beans and sweet potato into food processor and pulse to lightly process – try not over work as it will turn to mush.
Tip out into a bowl, add the breadcrumbs, salsa and seasoning and mix well.
Damp your hands and shape into 6 or 8 patties, place onto parchment paper and into the fridge for about 30 mins if possible
Heat 2 tbsp rapeseed oil in a pan on a medium high heat.
Add the burgers and cook undisturbed for about 5 minutes.
Gently flip and do the same, add more oil if needed
Serve with some more salsa, salad and enjoy!