THE ULTIMATE BLACK BEAN BURGER

This truly is the ultimate vegetarian burger! Packed with protein, texture and incredible flavour (helped by the cumin, chilli, garlic and lime), this is the perfect weeknight staple and can be whipped up in forty-five minutes. Make a few because you’re going to want to have them more than once a week!

Prep time : 5mins

Cook time : 40mins

Serves 2

Per serving : 479kCal / Carbs 58g / Protein 19g / Fat 19g

Ingredients

40g Quinoa (dry weight)

30g Cashew Nuts (blended)

1/2 Canned Black Bean (drained and blended)

1/2 Small Onion (finely chopped)

60g Red Sweet Pepper (finely chopped)

1 Garlic Clove (finely chopped)

1/4 Lime (juiced)

pinch of Salt

pinch of Pepper

1/2 Medium Egg (beaten)

1/4 tsp Cumin

1/4 tsp Chilli Flakes

pinch of Plain Flour

2 Brioche Buns

A Handful of Spinach

1/2 Avocado (peeled and sliced)

How to make it

Preheat the oven 175°C (347°F).
Rinse the quinoa under cold water for 2 minutes. Then add the quinoa to a saucepan of hot water and bring to the boil.
Lower the heat, put a lid on the pan and cook for 15-20 minutes. Drain and set aside.
Place the cashews in a food processor and pulse until finely chopped.
Remove the cashews from the blender and do the same with the black beans, but only blend until the black beans are coarsely chopped.
In a large mixing bowl, add the quinoa, onion, red sweet pepper, garlic, cashews, black beans, lime juice, salt and pepper, and half a beaten egg. Mix well.
Then add the cumin and chilli flakes and give it one last mix. Place some parchment paper on a baking tray and lightly flour.
Divide the mixture into 2 balls, form the burgers and place them on the parchment paper.
Place in the oven and cook for 20 minutes.
Cut the burger buns in half, layer with spinach, slice the avocado and place on top of the spinach.
When the burgers are cooked, plate up and serve.