These burgers started with a fridge cleanout…cooked brown rice, three quarters of a can of borlotti beans, some sweet corn and leftover avocado. I immediately thought Mexican, of course, and grabbed the very last of the coriander from the garden along with some chillies, cherry tomatoes that are ripening on the hanging upside down plants and one of my precious capsicums. The burgers are great, but what really lifts them is the fresh salsa on the top, so don’t skimp on that!
Mexican Flavored Bean Burgers [Vegan, Gluten-Free]
- 1 medium onion
- 1 small capsicum (bell pepper)
- a small amount of oil (maybe a teaspoon)
- ½ clove garlic
- 1 small minced chili or ½ teaspoon chili powder
- ½ tsp ground cumin
- 1 tsp chopped oregano
- ½ tsp paprika
- 12 ounces cooked dried beans (I used about ¾ of a can of borlotti/cranberry beans)
- ¾ cup cooked brown rice
- kernels from 1 corn cob or a small can of corn
- 2 tablespoons chopped fresh coriander
- 4 tablespoons mung or chickpea flour
- 1 red onion
- 2 tomatoes
- ¼ avocado
- 2 tablespoons chopped coriander
- a big squeeze of lime juice
- Finely dice the onion and capsicum
- Fry in the oil until soft, add the garlic and the paprika, chili, oregano and cumin and fry for a minute
- In a large bowl combine the contents of the frying pan with the beans, rice, corn and coriander and mash.
- Add the chickpea flour and mix in thoroughly.
- Season with salt to taste.
- Dice the tomatoes, avocado and onion
- Mix with the chopped coriander and a squeeze of lime
- Salt to taste