Approx. 250g cooked or canned black beans or kidney beans, drained
1/2 chipotle powder or smoked paprika
1tsp ground cumin
1tsp dried oregano
1tsp miso paste or soy sauce
300g carrots, grated
1/2 bunch spring onions, finely chopped
1tbsp Dijon mustard
30g ground almonds
70g dried breadcrumbs
30g Italian hard cheese or cheddar, finely grated (optional)
Sunflower or olive oil, to fry
To serve
4 burger buns, halved
1 soft lettuce
1 avocado
2 large gherkins, thinly sliced
1 small red onion, very thinly sliced
2 medium tomatoes, thinly sliced
2 large pickled beetroots thinly sliced
Mayonnaise (optional)
Hot sauce (optional)
Method
Blend or mash the beans to a rough purée with the chipotle powder, cumin, oregano and miso or soy sauce. In a bowl, mix in the grated carrots, spring onions, mustard, ground almonds, breadcrumbs, grated cheese (if using) and season to taste. Use your hands to work the mix together until cohesive and easily shaped. Shape the mix into four burgers approx. 2cm thick and place on a tray or plate. Put them in the fridge to firm up for an hour or so.
Heat a large non-stick frying pan with enough oil to cover the surface and fry the burgers over a moderate heat for 2-3 minutes on each side until crisp.
Top one half of each bun with lettuce leaves, a burger, slices of avocado, gherkin, red onion, tomato and pickled beetroot and add mayonnaise and/or hot sauce, if using. Top with the other bun half to serve.
Recipes and photographs taken from One Pan Beans by Claire Thomson, photography by Sam Folan (Quadrille, £20).
