Vegetarian kidney bean burger

Kidney beans, mushrooms and red onion patty. Conte cheese, chopped tomatoes, red onions, chilli powder and lime sauce. Sliced avocado, topped with coriander

For 2 persons

  • 1/2 red onions

  • 100 g fresh mushrooms

  • 1 slice of sourdough bread

  • 210 g cooked red kidney beans roughly mashed with a fork

  • 1 teaspoon ground coriander, plus more for dusting

  • salt and pepper

  • olive oil, as needed

  • 50 g grated conte cheese

  • 2 burger buns

  • 50 g chopped cherry tomatoes

  • 1 lime

  • Chipotle hot sauce, as needed

  • 1 ripe avocado

  • 1 tablespoon plain yogurt

  • a few sprig of fresh coriander

  1. Heat the oven to 200 degrees Celsius. Peel and roughly chop 1 onion, then place 1/2 in a food processor. Add the mushrooms and pulse until just finely chopped. Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture

  2. Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet

  3. Roast patties until dark and crisp, 35 minutes. Sprinkle the burgers with the grated cheese. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted

  4. Very finely chop the remaining 1/4 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top and squeeze lime juice on top. Add a few shakes of hot sauce and season with salt and pepper to taste. Finely slice the avocado

  5. Spread the yogurt on the bases of the rolls or buns, then top with the tomato sauce and the avocado. Add the burgers, the remaining sauce and coriander leaves, then pop the lids on, press down lightly and serve immediately


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