Roasted Black Bean Burgers

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.

Enjoy your meal!