Scrummy! (photo by Heather)
Summer is here! Kind of… and that means one thing, it’s time for a beer and a burger. These vegan bean burgers are the easiest I have ever made and really pack a punch with the chili and lime flavour. They’re perfect for cooking for veggies at a BBQ and you can cook them in the kitchen so there’s so chance of meaty contamination. They literally take about 15 minutes leaving optimum time for in sun drinking, hoorah!
For 2 rather large burgers or 4 smallish ones you’ll need:
- Olive oil
- 1/2 a red onion finely chopped
- 1 clove of garlic finely chopped
- 1 small red chili finely chopped
- 1 can of black beans
- 1/2 a lime
- 1 slice of bread
- Salt and pepper
- 2/4 burger buns
- Fresh salsa
- 1 avocado sliced
- Chuck your onion and garlic in to a frying pan with a little oil and soften on a low heat for around 10 minutes, add the chili and heat through for a further few minutes.
- While the onions are softening mush the black beans up with a fork in a large bowl until they’re nice an squished.
- Pop the slice of bread in to a food processor and turn it in to bread crumbs then add it, along with the onions, chili and garlic to the black beans and mix well.
- Grate the lime and add the rind to the mixture, then give the lime a good old squeeze in to the mixture, season well and mix it all in.
- When the mixture is combined, divide it in to 2 or 4 balls and squish in to patties on a floured surface.
- Heat some oil in a frying pan and pop the burgers in, cook on a medium heat until nice and browned on both sides then transfer it to the burger bun.
- Top it with fresh salsa and sliced avocado then serve it up with some sweet potato wedges and salad and enjoy!
Find more of my recipes at www.hefskitchen.com
