Black beans are my favourite pulse and they make for a delicious, protein-packed and cheap burger. Top these refried beans inspired patties with smoked cheddar, avocado, red onion and some chilli ketchup.
|Ingredients||Equipment to have ready|
|1 tin of black beans in water||Blender|
|5 tbsp porridge oats||Sharp knife|
|2 tsp chipotle paste||Mixing bowl|
|Zest of 1 lime||Frying pan|
|1 tsp ground coriander||Teaspoon measure or a teaspoon|
|1 tsp ground cumin||Tablespoon measure or a tablespoon|
|1 tsp sweet smoked paprika||Fine grater|
|1 tbsp fresh coriander, chopped (optional)||Baking tray|
|Approx. 2 tbsp water|
|Salt and pepper|
|Plain flour for dusting|
|2 bread rolls|
|Lime mayo (made with 1 heaped dessert spoon mayo and juice of ½ a lime)|
|3 slices smoked cheddar|
|1 avocado, sliced|
|1 tomato, sliced|
|Few slices of red onion|
|Little gem lettuce|
|Sweet potato and potato wedges or fries|
- Put two thirds of the beans and the rest of the burger ingredients (except the flour) into the blender and blitz together. You may need a drop more water to help the burger bind.
- Add the remaining beans and blitz briefly. You want these beans to remain chunky.
- Chill the burger mixture for around 15 minutes.
- Form into two burger patties – sometimes I get the ciabatta rolls which are square and like to form them into square patties to fit the rolls better.
- Rest the patties in the fridge for around 15 minutes.
- Before you are ready to cook, preheat the oven to 180C.
- Put the frying pan on a high heat and add the olive oil. When hot lay in the burgers.
- Cook on both sides until you achieve a satisfying brown colour. Transfer to the oven in your pan, if it fits and the handle is oven-safe, or on a baking tray and cook for around 8 minutes until the burgers are hot in the middle.
- Lay the cheese on top of the burgers and return to the oven for a few minutes to melt the cheese.
- Heat the bread rolls for a few minutes in the oven.
- Assemble your burgers with your chosen toppings and serve with wedges or fries.