Veg
By Jamie Oliver
40 mins
Not Too Tricky
serves 4
About the recipe
Wedged into a bun with zingy tomato salsa, juicy mango, avocado and extra Tabasco, these black bean burgers are really something rather special. Big flavour, and super-satisfying to tuck into.
Recipe From
Ingredients
1½ red onions
200g mixed mushrooms
100g rye bread
ground coriander
1 x 400g tin of black beans
olive oil
40g mature Cheddar cheese
4 soft rolls
100g ripe cherry tomatoes
1 lime
chipotle Tabasco sauce
1 ripe mango
1 ripe avocado
4 tablespoons natural yoghurt
4 sprigs of fresh coriander
Top Tip
Support our British cheeses – swap Baron Bigod into this recipe in place of the mature Cheddar cheese. This moreish English Brie-style cheese not only bakes just like a Camembert, it’s also amazing dolloped over pastas, salads and burgers.
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel 1 onion, place in a food processor with the mushrooms, rye bread and 1 teaspoon of ground coriander, and whiz until fine.
- Drain and pulse in the black beans, season lightly with sea salt and black pepper, then divide into 4 and shape into patties, roughly 2.5cm thick.
- Rub all over with oil and dust with ground coriander, then place on an oiled baking tray and roast for 25 minutes, or until dark and crispy, topping with the Cheddar and warming the rolls for the last few minutes.
- Meanwhile, peel and very finely chop the remaining onion with the tomatoes and place in a bowl. Squeeze over the lime juice, add a few shakes of Tabasco and season to taste. Destone, peel and finely slice the mango and avocado.
- Halve the warm rolls and divide the yoghurt between the bases, followed by half the salsa, the mango, avocado and coriander leaves. Top with the burgers, remaining salsa and extra Tabasco, pop the lids on and press down lightly. Always nice with oven-roasted, skin-on chips.
Make sure you choose the ripest possible tomatoes for the salsa – the flavour is incomparable!
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