Veggie black bean burgers recipe
Veggie black bean burgers topped with egg and guacamole These easy bean burgers can be made as normal burgers, or make mini versions as canapés for a party. 1 large red onion, roughly chopped2 x 400g tins black beans, drained and rinsedbunch of fresh coriander2 limes, juice only60g/2¼oz rolled oats 2 tbsp salted peanuts½ tsp ground coriander1 tsp ground cumin1 tsp hot smoked paprika1 tsp sweet smoked paprikaolive oil, for frying4 free-range eggs (or 12 quails’ eggs, if making mini burgers)4 bread buns (or 12 small bread buns if making mini burgers), split, to serve 1 large red onion, roughly chopped 2 x 400g tins black beans, drained and rinsed bunch of fresh coriander 2 limes, juice only 60g/2¼oz rolled oats 2 tbsp salted peanuts ½ tsp ground coriander 1 tsp ground cumin 1 tsp hot smoked paprika 1 tsp sweet smoked paprika olive oil, for frying 4 free-range eggs (or 12 quails’ eggs, if making mini burgers) 4 bread buns (or 12 small bread buns if making mini burgers), split, to serve 2 large ripe avocados, halved, peeled and stoned1 small red onion, finely chopped1 red chilli, deseeded and finely chopped 2 limes, juice only, or to tastesalt and freshly ground black pepper 2 large ripe avocados, halved, peeled and stoned 1 small red onion, finely chopped 1 red chilli, deseeded and finely chopped 2 limes, juice only, or to taste salt and freshly ground black pepper Method For the burgers, blend the onion, beans, fresh coriander, lime juice, oats, peanuts, ground coriander, cumin, hot paprika and sweet paprika in a food processor until combined. It should be fairly smooth but still with a little texture. Season generously with salt and pepper. Tip out into a large bowl. Divide the mixture into 4 evenly sized balls (or 12 if making mini burgers). Using wet hands, shape the mixture into patties. Transfer to a baking tray lined with baking paper and chill in the fridge for at least 30 minutes until firm.For the guacamole, transfer the avocado flesh to a large bowl. Roughly mash the avocado using a fork. Stir in the onion and chilli. Add the lime juice, to taste. Season with salt and pepper and set aside. Heat a good layer of oil in a non-stick frying pan. Once hot, fry the burgers for 5–6 minutes on each side over a medium–high heat, until browned all over, crisp and cooked through. Keep warm while you prepare the eggs.Wipe the pan clean with kitchen paper and then add another glug of oil. Heat the oil over a medium–high heat. Once hot, fry the eggs until the white is just set and crispy around the edges and the yolk is still runny (3–4 minutes for hens' eggs and 1 minute for quails' eggs). Put the buns on a serving plate and add a burger to each bun. Top each burger with an egg and a generous dollop of guacamole and serve. For the burgers, blend the onion, beans, fresh coriander, lime juice, oats, peanuts, ground coriander, cumin, hot paprika and sweet paprika in a food processor until combined. It should be fairly smooth but still with a little texture. Season generously with salt and pepper. Tip out into a large bowl. Divide the mixture into 4 evenly sized balls (or 12 if making mini burgers). Using wet hands, shape the mixture into patties. Transfer to a baking tray lined with baking paper and chill in the fridge for at least 30 minutes until firm. For the burgers, blend the onion, beans, fresh coriander, lime juice, oats, peanuts, ground coriander, cumin, hot paprika and sweet paprika in a food processor until combined. It should be fairly smooth but still with a little texture. Season generously with salt and pepper. Tip out into a large bowl. Divide the mixture into 4 evenly sized balls (or 12 if making mini burgers). Using wet hands, shape the mixture into patties. Transfer to a baking tray lined with baking paper and chill in the fridge for at least 30 minutes until firm. For the guacamole, transfer the avocado flesh to a large bowl. Roughly mash the avocado using a fork. Stir in the onion and chilli. Add the lime juice, to taste. Season with salt and pepper and set aside. For the guacamole, transfer the avocado flesh to a large bowl. Roughly mash the avocado using a fork. Stir in the onion and chilli. Add the lime juice, to taste. Season with salt and pepper and set aside. Heat a good layer of oil in a non-stick frying pan. Once hot, fry the burgers for 5–6 minutes on each side over a medium–high heat, until browned all over, crisp and cooked through. Keep warm while you prepare the eggs. Heat a good layer of oil in a non-stick frying pan. Once hot, fry the burgers for 5–6 minutes on each side over a medium–high heat, until browned all over, crisp and cooked through. Keep warm while you prepare the eggs. Wipe the pan clean with kitchen paper and then add another glug of oil. Heat the oil over a medium–high heat. Once hot, fry the eggs until the white is just set and crispy around the edges and the yolk is still runny (3–4 minutes for hens' eggs and 1 minute for quails' eggs). Wipe the pan clean with kitchen paper and then add another glug of oil. Heat the oil over a medium–high heat. Once hot, fry the eggs until the white is just set and crispy around the edges and the yolk is still runny (3–4 minutes for hens' eggs and 1 minute for quails' eggs). Put the buns on a serving plate and add a burger to each bun. Top each burger with an egg and a generous dollop of guacamole and serve. Put the buns on a serving plate and add a burger to each bun. Top each burger with an egg and a generous dollop of guacamole and serve.