Mexican black bean veggie burgers

1 onion

1 pepper

Some garlic (crushed - I used 1/2 a clove as didn’t want to make it over powering)

Good splosh of olive oil to cook the onion and pepper and garlic in). 2 tbsp maybe)

Some Mexican spice (I used 20g pack of old el paso guacamole spice)

2x 400g can of beans (the beans will weigh less when the water in the tin is drained off, I think my tin said the beans weighed 250g)

1 egg

1/2 cup bread crumbs (I used panco)

1 tbsp soy sauce

1 tbsp sesame oil (or walnut oil, or whatever you have)

Salt to taste - the spice pack i used had salt in it so I didn’t need much more)

Cut up the onion and pepper and cook in a roasting tray with oil at 180°C until soft and there is no liquid (except some oil maybe) in the bottom of the tray.

Open the cans of beans, drain and put in to an oven tray. Cook at 180°C until the beans have dried off (no liquid when you stir them). About 20 mins.

Mash the beans with a fork, leaving some large lumps. They should be very soft and easy to mash after the roasting. 

Dice the cooked onion and pepper up small, I wizzed them briefly in the chopper.

Stir everything together and chill the mix (to firm it up)

Should be a firm mixture you can make patties from. If not add more breadcrumbs.

Shape in to burgers and BBQ (or fry or grill). 

If you want to bbq them you may need to do it on foil or a tray or BBQ mesh as they are a bit crumbly.

Serve with avocado, tomato and lettuce in a bun

I forgot to take a photo before scoffing! So here is one of the preparations to BBQ them, and of the oven ‘dried’ beans.