SMOKY MEXICAN VEGGIE BURGER
A flavourful and delicious veggie bean burger with a kick of Mexican spices. Don't be put off by the list of seasonings - the result is worth it! Delicious served in a bun with fresh guacamole, rocket, crumbled feta and chipotle-spiked yoghurt.
Provided by niallpay
Time 40m
Yield Makes 8 burgers
Number Of Ingredients 0
Steps:
- Preheat the oven to 170 deg/c fan and line 2 baking trays with greaseproof paper.
- Finely chop the onion and garlic. Sweat both in a pan with oil over a medium heat with a splash of oil until soft and translucent, about 5 minutes. Remove the pan from the heat and leave to cool.
- Finely chop the fresh coriander and sun-dried tomatoes, and roughly mash the beans so they are crushed but still keep some texture. (A good way to do this is with a fork.)
- Add these prepared ingredients together in a large bowl with the remaining ingredients and stir well to combine.
- Using a spoon or an ice cream scoop, portion out large balls of the mix onto the prepared baking sheets. You should get around 8 regular-sized burgers. Leave a small amount of room between each burger and flatten the top and sides with a palette knife to create the right shape. (Scooping the mix into a crumpet ring, smoothing over, then gently lifting off achieves this neatly.)
- Cook the burgers in the pre-heated oven for 15 mins then carefully flip each burger using a spatula and return to the oven for a further 5 minutes. The burgers should be dry on the outside and firm to the touch.
- Serve immediately or reheat briefly when ready, in the oven or on a BBQ.
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