Mixed bean burgers with smoky chipotle crust

Name: Mixed bean burgers with smoky chipotle crust
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 Essential Red Onion, roughly chopped; 2 tbsp Essential Olive Oil; ½ tbsp ground cumin; 25 g fresh coriander; 400 g Essential Mixed Bean Salad, drained (not rinsed); 30 g Cooks’ Ingredients Smoky Chipotle Crust; 2 Essential Extra Mature British Cheddar Slices; 2 Essential Wholemeal Giant Baps, toasted; 4 tbsp vine-ripened tomato salsa; 1 Essential Avocado, peeled, stoned and sliced

These Mexican-inspired bean burgers are a rich source of protein for non-meat eaters. They can easily be made vegan by replacing the cheese with Applewood vegan slices

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Vegetarian

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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1 Essential Red Onion, roughly chopped
2 tbsp Essential Olive Oil
½ tbsp ground cumin
25g fresh coriander
400g Essential Mixed Bean Salad, drained (not rinsed)
30g Cooks’ Ingredients Smoky Chipotle Crust
2 Essential Extra Mature British Cheddar Slices
2 Essential Wholemeal Giant Baps, toasted
4 tbsp vine-ripened tomato salsa
1 Essential Avocado, peeled, stoned and sliced

Put the onion in the large bowl of a food processor and pulse until finely chopped. Heat ½ tbsp oil in a large nonstick frying pan and add the onion and cumin. Fry, stirring regularly, for 5 minutes, then tip into a mixing bowl.
Put most of the coriander in the bowl of the food processor (reserving some of the leaves to garnish) with the beans. Whizz until a thick paste has formed, then add to the bowl with the onions. Season and stir to combine, then divide the mixture in ½, form into 2 patties and roll in the chipotle crust to coat.
Wipe out the pan used to fry the onions and heat the remaining 1½ tbsp oil over a medium heat. Fry the burgers for 4 minutes on one side, reducing the heat if needed, then carefully flip them over. Top each one with a cheese slice, cover with a lid and fry for 4 minutes more, or until the cheese has melted. Spread each bun with 1 tbsp salsa, then top with a burger, another 1 tbsp salsa, avocado, the remaining coriander and the bun lid.