← Nouns Cooking · Plant-Based

Ingredients

• 2 cans black beans (400 g cans), drained, rinsed and patted dry
• 60 g Walnuts
• 75 g dried breadcrumbs or panko
• ½ Onion, grated
• 2 cloves Garlic, crushed
• 1 tbsp Chipotle in adobo, finely chopped, plus 1 tbsp of the adobo sauce
• 1 tbsp Tomato purée (paste)
• 1 tsp Smoked paprika
• 1 tsp ground cumin
• ½ tsp Salt
• 2 tbsp oil, for frying
• 4 vegan burger buns, toasted
• 1 Avocado, sliced
• 1 Tomato, sliced
• 4 lettuce leaves (optional)

Method

1. Heat the oven to 180°C (350°F). Spread the beans on a baking tray and bake for 10 min so they dry out a little; this is the secret to burgers that don't turn mushy. Let them cool slightly.
2. Pulse the walnuts in a food processor until finely chopped. Add half the beans and pulse to a coarse paste.
3. Tip into a bowl with the remaining beans, breadcrumbs, onion, garlic, chipotle and adobo, tomato paste, spices and salt. Mash and mix with your hands until it holds together when squeezed, leaving some beans in chunks.
4. Shape into 4 patties about 2 cm thick, put them on a lined plate and chill for 30 min to firm up.
5. Heat the oil in a large frying pan over medium heat. Fry the burgers for 4–5 min per side, flipping carefully once, until crisp and heated through.
6. Pile into toasted buns with avocado, tomato and lettuce.

Tips

• Contains walnuts; swap them for sunflower seeds for a nut-free version.
• Use gluten-free breadcrumbs and buns to make them gluten-free. Uncooked patties freeze well between sheets of baking paper.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons BBC Good Food