Recipe of the Month - May 2016 background image

Recipe of the Month - May 2016

Mexican Black Bean Burgers
Something different for your next BBQ these Vegetarian Bean Burgers are great and have a nice little kick, try them being healthy doesn’t have to be boring!

Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
Makes 6

Mexican Black Bean Burgers


  • 2 x 400 g tins of black beans
  • 1 x red onion
  • 1 x fresh red Chilli
  • ½ a bunch of fresh coriander
  • 1 x Lime, plus extra to serve
  • 2 x handfuls of rolled oats
  • 2 x tablespoon salted peanuts
  • ½ teaspoon ground coriander
  • 1 x teaspoon ground cumin
  • Olive oil
  • Plain flour, for dusting
  • 1 teaspoon sweet smoked paprika
  • 6 x Wholemeal Bread Rolls
  • 1 ripe avocado
  • Fresh tomato salsa
  • 1 x Bunch Wild rocket Salad


Drain the beans, peel and coarsely grate the onion and deseed and finely chop the chilli. Pick the coriander leaves. Finely grate the lime zest.

Blitz the oats and nuts in a food processor until coarsely chopped. Add 1½ tins of beans, the onion, chilli, ground coriander and cumin, coriander leaves, lime zest and a good drizzle of oil; blitz to combine. Add remaining beans and pulse just once or twice, so they stay a little chunky. Transfer to a bowl.

Divide into 6 balls then flatten into burgers on a clean surface dusted with flour and smoked paprika. Place on a tray and chill for at least an hour. If using bread rolls, split in half. Place the bread, cut-side down, on the grill and cook until lightly charred. Set aside.

Cook the burgers for 4 to 5 minutes each side, or until lightly charred and cooked through.

To Serve:

Scatter rocket on 6 roll halves, top with burgers (add cheese if you like). Top with fresh tomato salsa, slices of avocado, rocket and the roll lid. Serve with lime cheeks for squeezing over. Have a Great summer & Enjoy!