Topped with spicy chipotle mayo and cool avocado, these black bean burgers are perfect for your summer barbecue.
Ingredients
Serves: 5-6
Timing: 45 minutes
- 2 tbsps olive oil
- 1 onion, finely diced
- 1 green pepper, finely diced
- 5 cloves garlic, minced
- 1 fresh jalapeño, finely diced
- ½ tsp oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- Zest of 1 lime
- Handful coriander, leaves and stalks separated, stalks chopped
- 2 x 400 gram tins black beans, drained and rinsed
- 100 grams oat flour - to make, blitz 100 grams oats in a blender until they resemble flour. You could also use regular flour, a handful of breadcrumbs or an egg to bind.
- Sea salt
- Freshly ground black pepper
For the chipotle mayonnaise:
- 4 jalapenos (if you're smoking your own) or a teaspoon of chipotle paste.
- 3 tbsp of mayonnaise
- Juice of a lime
To serve:
- 4 burger buns
- 1 avocado (optional)
- 1 butterhead lettuce, leaves separated
Method
- Light your BBQ, setting it up with a direct and indirect side (For charcoal, fill one side with charcoal and leave until the charcoal is covered in grey ash. For gas, preheat the entire grill and turn off the burners on one side).
- If you're making your own chipotle, pop four of the jalapenos on the indirect side, close the lid and leave for 1 hour to smoke.
- Place a skillet over the direct side of the grill and add the olive oil, chopped coriander stems and zest of one lime. Take it off the heat and allow the flavours infuse with the oil for a few minutes.
- Move the pan back to the higher heat and add the diced onion, chopped green pepper, diced garlic and one diced fresh jalapeno (seeds removed).
- Saute for 10 minutes until the onion is soft and translucent and the pepper is cooked. You may need to move your skillet around your grill if the heat becomes too fierce - use your initiative and if you think the heat is too high, move the skillet over to the indirect side.
- When the onion is soft, add the dry spices, season and stir to combine. Cook for a few minutes until fragrant before adding your black beans, stir until everything is hot.
- Remove from the heat, pour your mixture into a bowl and leave to cool slightly.
- Add the oat flour and roughly mash the mixture, breaking the beans down but retaining some texture. Season well, lightly oil your hands and form into 120=150g patties before brushing the patties with a little more oil.
- Place onto the BBQ over the direct side and cook for 3-5 minutes on each side, until charred and hot throughout.
- Whilst they cook, make the chipotle mayonnaise. Remove the stalks from your smoked jalapenos and blend with the mayonnaise, lime juice, a handful of coriander leaves and seasoning.
- Alternatively add chipotle paste to the mayo, lime juice, a handful of coriander and seasoning and mix well.
- Toast the buns then slather in the chipotle mayonnaise. Add a few leaves of lettuce then top with a burger patty. Add a bit more chipotle mayonnaise, a few slices of avocado and serve.
