1

Heat a little olive oil in a large frying pan over a medium heat. Add enough beans to cover the bottom of the pan and lightly fry them for 1-2 minutes on each side, until brown and blistered.

2

Remove to a large bowl and continue with another batch of oil and beans.

3

When cooking the last batch, as soon as the beans are almost done, add the potato, spring onions, chilies, garlic and tarragon. Sauté for about 1 minute.

4

Add the rest of the beans to the pan; remove from the heat and season with salt.

5

Allow the beans to cool down. Taste for seasoning, and then drizzle the lemon juice on top.

6

Scatter the crumbled feta and the sumac over the top. Finish with a drizzle of olive oil and mash everything together well with a masher until you have a burger mix.

7

Heat a little olive oil in a large frying pan over a low to medium heat. Use a tablespoon to lift the burger mix into the pan and flatten it with the back of the spoon to create a not-too-perfect disc roughly 5cm x 1cm.

8

Fry the burgers in batches for about 6 minutes on each side, until they have a nice brown crust. Place between two sheets of kitchen paper to soak up any excess oil.

9

Serve hot or warm with salad or a homemade dip.