Lunch · Dinner · Tex-Mex

Spicy bean burgers

Name: Spicy bean burgers
Total time: 60 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 Brown onion; 3 tbsp Olive oil; 2 cloves Garlic, crushed; 1 Red chilli; 2 tsp Ground cumin; 1 tsp Smoked paprika; 2 tins Black beans, drained; 30g Fresh coriander; 60g Panko breadcrumbs; 1 Egg; 2 tbsp Sriracha; 4 tbsp Mayonnaise; 1 Little gem lettuce, add on the day; 4 Brioche buns, add on the day

Black bean burgers with a crisp crust, a soft middle and a proper chilli kick.

Start to finish: 1 hr
Hands-on: 27 min
In the fridge: 3 days
Freezes: Yes

VegetarianProperly hotContains gluten, dairy, eggs, mustard

Ingredients

4 portions

1Brown onion
3 tbspOlive oil
2 clovesGarlic, crushed
1Red chilli
2 tspGround cumin
1 tspSmoked paprika
2 tinsBlack beans, drained
30gFresh coriander
60gPanko breadcrumbs
1Egg
2 tbspSriracha
4 tbspMayonnaise
1Little gem lettuce, add on the day
4Brioche buns, add on the day

Plus salt, pepper and water.

Method

1
Finely chop the onion and fry it in 1 tbsp of the oil over a medium heat for 8 minutes, until soft. Add the garlic, chopped chilli, cumin and paprika and cook for 1 minute more. Tip into a large bowl.
2
Meanwhile, drain and rinse the beans, spread them on kitchen paper and pat them really dry. Chop the coriander.
3
Add the beans to the bowl and mash roughly with a potato masher, so about half are crushed and half are still whole. Stir in the panko, egg, coriander and 1 tsp salt. Shape into 4 patties about 2cm thick and chill for 15 minutes to firm up.
23 min, mostly hands-off
4
Heat the rest of the oil in a large frying pan over a medium heat. Fry the patties for 4 to 5 minutes a side, turning them carefully, until dark golden and crisp.
5
Stir the sriracha into the mayonnaise in a small tub. Leave the burgers to cool, then pack them into a tub with baking paper between each one.
15 min, mostly hands-off

On the day

Reheat in a frying pan over a medium heat, or on a tray at 200C (180C fan) for 12 to 15 minutes, until piping hot. Defrost frozen ones overnight in the fridge first. Toast the buns and build with lettuce and the sriracha mayo.

Cook’s tip

Dry the beans properly before mashing. Wet beans make a soft mix that falls apart in the pan, however many breadcrumbs you add.