Black bean burgers

Method

1. Drain and rinse the black beans, then pat them thoroughly dry with a clean cloth, as wet beans make a patty that falls apart. Finely chop half the red onion, slice the other half into thin rings, and crush the garlic.
2. In a bowl, mash the beans with a fork until about three quarters are a rough paste and the rest are still whole. Stir in the breadcrumbs, chopped onion, garlic, smoked paprika, cumin and a good pinch of salt.
3. Squeeze a handful of the mixture. It should hold together firmly; if it crumbles, mash a little more and add a teaspoon of water.
4. Shape into 2 burgers about 2 cm thick, pressing firmly and smoothing any cracks at the edges. Chill on a plate for 15 minutes so they firm up.
5. Warm the olive oil in a non-stick frying pan over a medium heat. Fry the burgers for 4 to 5 minutes on each side, turning once with a wide spatula, until a dark, crisp crust has formed and they are hot through.
6. While they fry, slice the tomatoes, pull apart the little gem lettuce leaves, and halve, stone and slice the avocado. Split the burger buns and toast the cut sides under the grill or in a dry pan.
7. Fill the buns with the lettuce, burgers, tomato, avocado and the onion rings.

Tip Dry beans are the secret to patties that hold. Shaped burgers keep in the fridge overnight, so you can fry them straight from cold.

Photo made with AI.

From Nosha · nosha.app