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Black Bean Burgers with Guacamole
[Vegan]

Name: Black Bean Burgers with Guacamole [Vegan]
Cook time: PTM
Yield: 4 large burgers or 8 small burgers servings
Cuisine: NO info

AB By: Anita Bean

Author Bio

Over 100 exciting, healthy, and tasty vegan recipes, all easy and inexpensive to make, and... Read More

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Black Bean Burgers with Guacamole [Vegan]

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‘So, what do you eat at a BBQ then?’ is a question I get asked at every BBQ party. In reply, I point them to this scrumptious recipe, which is guaranteed to satisfy the most sceptical non-vegan. Made with black beans and walnuts, these easy burgers are full of amazing... Read More

Ingredients You Need for Black Bean Burgers with Guacamole [Vegan]

For the Black Bean Burgers:

50g (1/2 cup) wholegrain bread (to make breadcrumbs)
75 g (1/3 cup) walnuts
2 tablespoons extra virgin olive oil
2 large shallots or 1/2 red onion, finely chopped
1 small eggplant, cut into 1-cm dice 1 small carrot, grated
1 garlic clove, crushed
400 g (14 oz) can black beans, drained and rinsed
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne, or to taste
1 tablespoon lemon juice
3 tablespoons finely chopped coriander
Salt and freshly ground black pepper, to taste

For the Guacamole:

1 large ripe avocado
1 tablespoon lemon or lime juice
1/4 red onion, finely chopped
1/2 garlic clove, crushed
1 tomato, skinned* and chopped
1 tablespoon fresh coriander, finely chopped
Salt and freshly ground black pepper, to taste

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How to Prepare Black Bean Burgers with Guacamole [Vegan]

To make the burgers, tear the bread into large pieces, add to the bowl of a food processor and process until you have breadcrumbs. Transfer to a mixing bowl and set aside. Add the walnuts to the food processor, pulse until crumbly (but not too ﬁne), then tip into the mixing bowl with the breadcrumbs.
Heat 1 tablespoon of the oil in a large frying pan over a high heat and fry the shallots or red onion, aubergine and grated carrot for 5 minutes, stirring frequently. Add the garlic and continue cooking for 1 further minute.
Tip the mixture into the bowl of the food processor with the beans, spices, lemon juice, salt and freshly ground black pepper; process for about 30 seconds or until you have a coarse purée. It should not be totally smooth – you still want some whole beans in there for texture. Transfer to the bowl with the breadcrumbs and walnuts and mix in the coriander.
Use a large spoon to scoop out 4 or 8 patties and ﬂatten them into round shapes. Transfer to a large plate and place in the fridge for 30 minutes to ﬁrm up.
Brush the patties with the remaining 1 tablespoon oil and grill on a BBQ or fry in a large, non-stick frying pan over a medium heat for 5 minutes on each side until golden. Alternatively bake in a preheated oven at 190°C/fan 170°C/gas mark 5 for 25 minutes.
For the guacamole, halve the avocado, remove the stone and scoop out the ﬂesh into a bowl. Mash with the lemon or lime juice. Stir through the onion, garlic, tomato, coriander and seasoning.
Serve the burgers on wholemeal seeded buns with a spoonful of guacamole and tomatoes, red onion, lettuce and pickles, if you like.

Notes

(*To skin the tomato, make a cross in the skin at the base, plunge into a bowl of just boiled water for 30–60 seconds. Remove the tomato from the water and peel with a sharp knife. The skin should come away easily.)