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INGREDIENTS

Makes 6x 150g Patties:
580g Black beans (cooked & drained)
1 heaped teaspoon Cumin seeds (dried, toasted & crushed)
35g Jalapenos (finely chopped)
12g Coriander (chopped)
115g Red onion (chopped)
4 1/2 tablespoons Cornflour
3/4 teaspoon Salt
1 heaped teaspoon cracked black pepper
125g Beetroot (grated)

Burger Mayo:
100g Mayonnaise (or vegan Mayonnaise)
2 teaspoon Tomato purée
20g Tomato chutney
5g Gherkin (finely grated)
Pinch of Salt
Pinch of Pepper

To Serve:
Brioche burger bun (or vegan burger bun)
Slice of vegetarian emmental cheese (or vegan cheese)
Slice of beef tomato
Baby gem lettuce leaf

Method

 

  • Crush the beans with your hands and fold everything thoroughly to create the Black Bean & Beetroot mix.

  • Mold the burgers into patties (around 150g each).

  • Plunge the patties into hot oil and fry for approximately 4 minutes until crisped.

  • In the meantime toast the brioche bun on the grill.

  • Add burger mayo to the bottom of the bun, place the patty and lay over a slice of vegetarian emmental cheese. Add a slice of beef tomato and a baby gem lettuce leaf.

  • Spread burger mayonnaise to the top bun and skewer the burger through everything.