Black Bean Burgers

1. Place the black beans into a medium sized bowl and roughly mash with a fork, or gently pulse in a food processor, then set to one side

2. Heat 1 tbsp of olive oil in a medium sized pan over a medium heat and sauté the onion until soft.

3. Add the garlic and cook for two minutes, then add the ground coriander, cumin, and chilli powder. Cook for two minutes stirring constantly making sure not to burn the spices. 

4. Remove from the heat and set to one side and leave to cool.

5. Once the onion mix has cooled down place the mixture in a large mixing bowl and add in the breadcrumbs and fresh coriander (if using). Season generously with salt and pepper and stir it all together.

6. Add most of the lime juice and stir until the mixture starts to bind together. Next add the egg and mix through, the mixture shouldn’t be too wet, but it should hold its shape when squeezed in your hand.

7. Using your hands, form the mixture into 6 burgers. At this step you can store the burgers covered in the fridge until you’re ready to cook them or freeze them for another day.

8. Heat a large frying pan over a medium heat and add the remaining 1tbsp of olive oil. Fry the burgers for around 4 minutes per side, until hot through and lightly browned.

9. Serve in a wholemeal roll with sliced avocado and tomato.

To make this vegan friendly omit the egg and use a slash of water instead!

You could add salsa, jalapeños, red onion slices, lettuce, sour cream, or cheese for some extra toppings!

For best results, if frozen allow the burgers to fully defrost before frying or to cook from frozen, bake at 200°C/180° fan/gas mark 6 for 20-30 minutes.