Smoky Mexican bean burger recipe
Even if there’s just a hint of blue sky and sunshine about the place, why not heat up the barbeque and try out something a little different with this meat free recipe for bean burgers? The addition of Lincolnshire Poacher cheese gives a truly succulent texture to this irresistible treat – also perfect grilled!
SERVES: 4–6 PREPARATION: 20 MINUTES,
PLUS CHILLING TIME
COOKING TIME: 5–10 MINUTES
1 tsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 x 400g can of red kidney beans
1 red chilli, deseeded and finely chopped
½ tsp smoked sweet paprika
½ yellow pepper, chopped
50g Lincolnshire Poacher cheese or vegetarian cheddar, grated
1–2 tbsp chopped fresh coriander
50–75g fresh breadcrumbs
1 egg from our Love Local range, beaten
Brown or white rolls from Gadsby’s bakery
SALSA TO SERVE (Mix ingredients in a bowl)
1 fresh avocado, chopped
Juice of 1 lime
2–3 spring onions, chopped
¼ mild green chilli, deseeded and chopped
1 tbsp fresh coriander, finely chopped
A few rocket leaves
1. Heat the oil in a frying pan, add the onion and garlic and cook for 5–10 minutes, until golden. Meanwhile, process the beans in a blender or processor and tip into a bowl.
2. Add the spices and pepper, cheese, coriander and breadcrumbs. Add the onions and mix in the egg.
3. Form into patties and chill for half an hour before putting on the barbecue. They can also be pan-fried or oven-baked in a little oil.
4. Serve the burger, topped with avocado and lime salsa, in a roll.