Southwest red bean burger recipe

Ingredients

To serve

• 4 Burger buns
• 8 slices tomato

• 4 Burger buns
• 8 slices tomato

• 4 Burger buns
• 8 slices tomato

For the patties

• 1 tbsp olive oil, for frying
• 1 onion, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.2 tsp turmeric
• 100 g Portobello mushrooms, finely chopped
• 400 g cooked or canned kidney beans
• 2 tbsp chopped coriander
• 50 g spicy tortilla chips, crushed
• 75 g fresh white breadcrumbs
• 1 tbsp hot pepper sauce
• 1 dusting of flour
• 1 splash vegetable oil, for brushing and frying

• 1 tbsp olive oil, for frying
• 1 onion, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.2 tsp turmeric
• 3.5 oz Portobello mushrooms, finely chopped
• 14.1 oz cooked or canned kidney beans
• 2 tbsp chopped coriander
• 1.8 oz spicy tortilla chips, crushed
• 2.6 oz fresh white breadcrumbs
• 1 tbsp hot pepper sauce
• 1 dusting of flour
• 1 splash vegetable oil, for brushing and frying

• 1 tbsp olive oil, for frying
• 1 onion, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.2 tsp turmeric
• 3.5 oz Portobello mushrooms, finely chopped
• 14.1 oz cooked or canned kidney beans
• 2 tbsp chopped coriander
• 1.8 oz spicy tortilla chips, crushed
• 2.6 oz fresh white breadcrumbs
• 1 tbsp hot pepper sauce
• 1 dusting of flour
• 1 splash vegetable oil, for brushing and frying

For the green chilli mayo

• 2 green chillies, deseeded
• 1 tsp toasted coriander seeds
• 1 garlic clove
• 50 g coriander
• 50 g mint
• 50 g flat-leaf parsley
• 50 g cooked spinach
• 1 tbsp olive oil, if needed
• 100 ml mayonnaise

• 2 green chillies, deseeded
• 1 tsp toasted coriander seeds
• 1 garlic clove
• 1.8 oz coriander
• 1.8 oz mint
• 1.8 oz flat-leaf parsley
• 1.8 oz cooked spinach
• 1 tbsp olive oil, if needed
• 3.5 fl oz mayonnaise

• 2 green chillies, deseeded
• 1 tsp toasted coriander seeds
• 1 garlic clove
• 1.8 oz coriander
• 1.8 oz mint
• 1.8 oz flat-leaf parsley
• 1.8 oz cooked spinach
• 1 tbsp olive oil, if needed
• 0.4 cup mayonnaise

For the three-onion ceviche

• 1 lime, juice only
• 2 tbsp peanut oil
• 0.5 garlic clove, crushed
• 1 tbsp chopped coriander
• 4 spring onions, cut into 5cm lengths and shredded sideways
• 1 red onion, halved and thinly sliced
• 2 tbsp chives, cut into 5cm lengths

• 1 lime, juice only
• 2 tbsp peanut oil
• 0.5 garlic clove, crushed
• 1 tbsp chopped coriander
• 4 spring onions, cut into 5cm lengths and shredded sideways
• 1 red onion, halved and thinly sliced
• 2 tbsp chives, cut into 5cm lengths

• 1 lime, juice only
• 2 tbsp peanut oil
• 0.5 garlic clove, crushed
• 1 tbsp chopped coriander
• 4 spring onions, cut into 5cm lengths and shredded sideways
• 1 red onion, halved and thinly sliced
• 2 tbsp chives, cut into 5cm lengths

Details

• Cuisine: American
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 60 mins
• Cooking Time: 15 mins
• Serves: 4