MEXICAN BEAN BURGER RECIPE RECIPES

Steps:

• 1. Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
  2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
  3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
  4. In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
  5. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
  6. Slice the tomato and mozzarella into rounds and open the buns.
  7. When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
  8. Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
  9. Lift the onions out of the balsamic with a fork.
  10. Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

Steps:

• Heat the oil in a frying pan over a high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 2 minutes. Add the red pepper and fresh jalapeños and cook for a further 2 minutes. Stir in the spices, season generously with salt and cook for a further minute. Take off the heat.
• Pat the kidney beans dry, then tip them into a food processor and add the onion mixture. Pulse to combine, retaining some texture. Transfer to a large bowl and mix in the lentils and some salt and pepper.
• With wet hands divide the mixture into 4 equal portions and shape into patties. Lay them on a plate and chill in the fridge for 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan over a high heat. Once hot, spray the surface with oil, then add the patties. Cook for 2 minutes on each side, spraying with a little more oil before you turn them. Transfer the patties to a baking tray and cook in the oven for 10 minutes.
• In the meantime, mix the soured cream and chipotle together. Place the burger buns, cut side up, under a hot grill for 1–2 minutes until lightly toasted. Spread each side of the burger buns with chipotle soured cream. Place the bean burgers on the bottom half and top with tomato, avocado, jalapeños and lettuce. Sandwich together with the bun lids to serve.