Tex-Mex bean burgers
- 2 tins borlotti beans, rinsed
- ½ cup breadcrumbs, plus ¼ cup more for rolling
- 2 tablespoons whole-egg mayonnaise
- 1/3 cup coriander, chopped
- 1 tablespoon extra-virgin olive oil, plus 3 tablespoons more for frying
- salt and pepper to taste
- 6 hamburger buns
- ½ cup light sour cream
- 2 small tomatoes, sliced
- 1 avocado, mashed
- Butter for toasted buns
- Tasty cheese slices
- 1½ cups salad greens
Place the beans, ½ cup breadcrumbs, mayonnaise, coriander, 1 tablespoon oil, salt and pepper into a food processor and process gently until combined but still chunky.
Remove mixture and gently roll into 6 balls and then press into patties. Dredge each patty in the remaining breadcrumbs and set aside.
Bring a frying pan or barbecue grill to a medium heat , then add 3 tablespoons oil. Carefully add each patty and cook on each side for about 2 minutes until golden. Add a slice of cheese to the cooked side of the patty. Remove the patty from the heat when the cheese has melted.
In the meantime, slice and toast the buns under the grill. Spread the bottom half of the bun with avocado, add salad greens, and butter the top half.
Place the bean patty on top of the greens, top with tomato, a dollop of sour cream and the other half of hamburger bun.
- I love my sandwiches and burgers to be crunchy, so feel free to stick a few good-quality corn chips inside the burger before you serve.
- Make each patty an appropriate size for whoever will be eating it – this recipe will make six adult portions so you could get 10 smaller patties out of the mixture for kids.
- This is so delicious! This recipe easily wins over anyone who is normally suspicious of veggie burgers.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.