Directions

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Heat a little olive oil in a large frying pan over a medium heat.

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Add enough beans to cover the bottom of the pan and lightly

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fry them for 1–2 minutes on each side, until brown and

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blistered. Remove to a large bowl and continue with another

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batch of oil and beans.

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When cooking the last batch, as soon as the beans are almost

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done, add the potato, spring onions, chilies, garlic and tarragon.

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Sauté for about 1 minute. Add the rest of the beans to the

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pan; remove from the heat and season with the salt. Allow

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the beans to cool down. Taste for seasoning, and then drizzle

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the lemon juice on top. Scatter the crumbled feta and the

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sumac over the top. Finish with a drizzle of olive oil and mash

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everything together well with a masher until you have a burger mix. Let the burger mix cool down to room temperature. Wash your hands and dry, then mould with your hands a handful of burger mix to create a not-too-perfect

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disc roughly 5cm x 1cm. Fry the burgers in batches for about 6

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minutes on each side, until they have a nice brown crust. Place

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between two sheets of kitchen paper to soak up any excess oil.

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Serve hot or warm with salad, poached eggs, in a burger bun or homemade dip.

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