These black bean burgers have all the flavours of Tex Mex and I like to include them as part of a themed Mexican meal. Enjoy with rice, tomato salsa and nachos.
When shaping the burgers, make sure they are bigger than the ‘bun’.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: 4 large burgers
2 x 400g/14oz tin black beans – rinsed and drained
2 teaspoons mild chilli powder
1 teaspoon ground cumin
small bunch coriander, stalks and leaves chopped
2 tablespoons BBQ sauce
4 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve
2 large ripe avocados
Zest and juice of 1 lime
2 ripe tomatoes, skinned and deseeded
1 red chilli- deseeded and finely chopped
2 cloves of garlic – peeled and finely chopped
1 spring onion- finely chopped
2 tablespoons fresh coriander – roughly chopped
Salt and freshly ground black pepper
Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and BBQ sauce to the food processor and whizz to combine.
Add the black beans and pulse together so that you have chunky pieces. Remove to a bowl and season to taste.
Divide the mixture into 4, then wet your hands and shape into burgers. The burgers can now be frozen.
Heat the grill to its highest setting or if you prefer to bake them, preheat the oven to 200C/ 400F/ Gas mark 6.
Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp or bake for 15 minutes on 200C.
While the burgers are cooking, make the guacamole . Mash the avocado, add the spring onions, tomatoes, chilli, garlic, lime zest and juice and a good grind of black pepper. Split the buns in half and spread the bases with some of guacamole . Top each with leaves, avocado, onion, a burger and some salsa, then serve.