Blackbeanburgers

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.

Serves 2

Ingredients Equipment to have ready
1 tin of black beans in water Sharp knife
Zest of 1 lime Large mixing bowl
1 tsp ground coriander Frying pan
1 tsp ground cumin Teaspoon measure or a teaspoon
1 tsp sweet smoked paprika Tablespoon measure or a tablespoon
2 tsp chipotle paste Fine grater
Salt and pepper Baking tray
1 tbsp fresh coriander, chopped (optional) Potato masher
Approx. 1 tbsp water
2 tbsp porridge oats
Olive oil for cooking
 
Suggested trimmings
2 bread rolls
Lime mayo (made with 1 heaped dessert spoon mayo and juice of ½ a lime)
Chilli ketchup
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

Method

  1. Put the beans, lime zest, spices, salt and pepper in a large mixing bowl and mash until the beans are mostly smooth with a few larger bits of bean mixed through.
  2. Stir through the water, oats and coriander, if using.
  3. Form into two patties and chill for at least 15 minutes, but for as long as possible.
  4. Before you’re ready to cook, preheat the oven to 180C.
  5. Put the frying pan on a high heat and add a little olive oil. When hot lay in the burgers.
  6. 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.
  7. Lay the cheese on top of the burgers and return to the oven for a few minutes to melt the cheese.
  8. Heat the bread rolls for a few minutes in the oven.
  9. Assemble your burgers with your chosen toppings and serve with wedges or fries.