You'll need tins of beans, sweetcorn, jalapenos and fresh coriander for the patty. Grill that up until it's cooked and warm through and serve on a toasted burger bun with avocado slices, sour cream and tomato salsa. Delicious!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
558
Ingredients
410g tin black-eyed beans, drained and rinsed
410 g tin kidney beans, drained and rinsed
150 g sweetcorn
2 Tbsp. sliced jalapeño peppers
small handful fresh coriander, plus extra to garnish
2 medium eggs
75 g fresh or dried white breadcrumbs
1 Tbsp. olive oil
To serve
4 burger buns, toasted
1 avocado, peeled, stoned and thinly sliced
4 tsp. sour cream
4 tsp. tomato salsa
Directions
Step 1
Put the first five ingredients and plenty of seasoning into a food processor and pulse briefly until combined but still with chunky texture. Empty into a large bowl and stir through the eggs and breadcrumbs. Form into four patties.
Step 2
Heat oil in a large non-stick frying pan; gently fry the patties for 8-10min, carefully turning once, until golden and piping hot.
Step 3
Serve the burgers on toasted buns, if you like, topped with avocado slices, a small dollop of sour cream and some tomato salsa.
Per Serving:
Calories: 558
Total carbs: 80 g
Sugars: 11 g
Total fat: 18 g
Saturated fat: 4 g
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