Vegan Mexican Bean Burgers
Vegan Mexican Bean Burgers – spicy black and kidney bean burgers with sweetcorn and chipotle. One of your five a day per burger!
Servings 6 people
Ingredients
Burgers:
- 100 g (1 cup) rolled porridge oats
- 1 400 g (14oz) tin black beans very well drained
- 1 400 g (14oz) tin kidney beans very well drained
- 200 g (1 ¼ cups) cooked sweetcorn well drained, defrosted if frozen
- 2 cloves garlic crushed
- 2 spring onions (scallions) thinly sliced
- a handful fresh coriander (cilantro) chopped
- 1 Tbsp chipotle paste
- 1 Tbsp cajun seasoning
- finely grated zest of 1 lime and juice of ½
- 25 g (3 Tbsp) dry breadcrumbs
- ½ tsp salt
To Serve:
- 6 burger buns
- guacamole, tomato slices, lettuce, cheese slices, salsa, jalapeños, tortilla chips etc.
Instructions
- Place the oats in a food processor and blend until fairly finely ground. Add all of the other burger ingredients and pulse until everything is mostly finely chopped but not smooth. You don't want to over-process and end up with mush – keep some texture in those burgers!
- Divide the mixture into six equal portions and shape each one into a patty using your hands. Place on a plate or tray lined with baking parchment.
- At this point the burgers can be covered and stored in the fridge for up to a couple of days until you are ready to cook them.
- When you are ready to cook the burgers; preheat the oven to 180C/350F/gas mark 4 and line a baking sheet with parchment paper.
- Heat a little olive oil in a frying pan over a medium-low heat. Fry the burgers for about two minutes per side until golden.
- Place the fried burgers on the prepared sheet and pop in the oven for around 12 minutes to cook through.
- Serve with buns, plenty of trimmings and an ice cold Appletiser!