Roasted Black Bean Burgers

Roasted Black Bean Burgers

Based on 0 ratings

"Wedged into a bun with zingy tomato salsa, juicy mango, avocado and extra hot sauce, these black bean burgers are really something rather special. Big flavour, and super-satisfying to tuck into."

Difficulty

Easy 👌
10
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings2
¾
red onions
100 g
mixed mushrooms
50 g
rye breads
ground coriander
200 g
canned black beans
olive oil
20 g
blue cheese
2
burger buns
50 g
cherry tomatoes
½
lime
hot sauce
½
mango
½
avocado
2 tbsp
natural yogurt
2 sprigs
cilantro

Utensils

food processor, knife

  • Step 1/8

    Preheat the oven to 200 C / 400 F / Gas Mark 6.

  • Step 2/8

    • ¾ red onions
    • 100 g mixed mushrooms
    • 50 g rye breads
    • ground coriander
    • food processor

    Peel 1 onion, place in a food processor with the mushrooms, rye bread and 1 tsp of ground coriander, and whiz until fine.

  • Step 3/8

    • 200 g canned black beans

    Drain, then pulse the black beans in the food processor until combined but not TOO fine, season lightly with sea salt and black pepper to taste.

  • Step 4/8

    Once combined, divide the mixture into 4 equal pieces. Roll each one into a ball then flatten into patties, roughly 2-3 cm thick.

  • Step 5/8

    • olive oil
    • 2 burger buns
    • 20 g blue cheese

    Rub the patties all over with oil and dust with ground coriander, then place on an oiled baking tray and roast for 25 minutes, or until dark and crispy, topping with the cheese and warming the rolls for the last few minutes.

  • Step 6/8

    • 50 g cherry tomatoes
    • ½ lime
    • hot sauce

    Meanwhile, peel and very finely chop the remaining onion with the chopped cherry tomatoes and place in a bowl. Squeeze over the lime juice, add a few shakes of your favourite hot sauce and season to taste.

  • Step 7/8

    • ½ mango
    • ½ avocado
    • knife

    Destone, peel and finely slice the mango and avocado.

  • Step 8/8

    • 2 tbsp natural yogurt
    • 2 sprigs cilantro

    Halve the warm rolls and divide the yogurt between the bases, followed by half the salsa, the mango, avocado and coriander leaves. Top with the burgers, remaining salsa and extra hot sauce. Pop the lids on and press down lightly.

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