Tex-mex bean burgers
Inspired by the flavours of Mexico, this burger not only tastes amazing, it’s also vegetarian. Perfect for meat-free Mondays – or any other day you’re looking for a simple dinner solution – your tastebuds will be singing from the first mouthful.
Ingredients
Method
Ingredients
- 400g can Red Kidney Beans, rinsed and drained
- 2 x 400g cans Black Beans, rinsed and drained
- 1 tablespoon Olive Oil, plus extra for cooking
- 1 onion, very finely chopped
- 2-3 garlic cloves, crushed
- ½ cup dried breadcrumbs
- 2 Free Range Eggs
- 3 teaspoons Taco Spice Mix
- ¼ cup fresh coriander
- 6 burger buns, cut in half and lightly toasted
- ¼ cup chutney
- 2 tomatoes, sliced
- 1 avocado, sliced
- 2 tablespoons sliced jalapeños
- 1 cup baby spinach
- ¼ – ½ cup Avocado and Garlic Dressing
Method
- Pat all the drained beans dry with paper towels and set aside.
- Heat the oil in a frying pan over medium-low heat. Add the onion and garlic and cook for 3-4 minutes, or until soft. Transfer to the bowl of a food processor or into a large bowl.
- Add the breadcrumbs, eggs and taco spice mix. Pulse or mix until well combined, then add the beans and coriander. Pulse or mash the mixture, leaving some larger chunks of beans. Don’t overmix. Divide the mixture into 6 equal portions and shape each into a patty. Place the patties onto a large baking tray lined with baking paper. Refrigerate for 30 minutes.
- Heat the extra oil in a pan over medium-low heat. Working in batches, cook the patties for 4 minutes on each side, or until cooked through and golden.
- Serve the patties in the burger buns with the chutney, tomato and avocado slices, jalapeños, baby spinach and dressing.
Tips:
- Make this burger extra tasty by adding caramelised onions.
- You can omit the avocado and serve with homemade guacamole instead.
- You can always use Super Slaw to fill the burgers instead of the various veggies.
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