Vegan Comfort Food: Black Bean Burger with Guacamole and Chipotle Mayo

A vegan fast-food cheat that’s high in fibre

Suitable for Vegans

Makes 4 burgers
Prep time 25 minutes
Cook time 20 minutes

Nutrients per serving:

Ingredients

• 1 x 400g tinned black beans *
• 75g brown rice, cooked *
• 1 shallot, grated
• 1 tsp salt
• ½ tsp paprika *
• ½ tsp mustard powder
• 30g breadcrumbs
• 4 dairy-free bread rolls *
• 1 onion, sliced
• 1 tbsp olive oil *
• 300g silken tofu
• 2 lemons, juiced
• 1 tbsp chipotle sauce
• 2 avocados
• 50g rocket

Method

Step 1.

To make the burger, add the black beans, rice, shallot, salt, paprika, 1/4 tsp mustard powder and breadcrumbs to a blender with plenty of seasoning and blitz until still a little chunky, but well combined.
Divide the mixture into four and shape into burgers.
Transfer to the fridge and chill for 20-30 minutes.

Step 2.

To prepare the sautéed onion, heat the olive oil in a small frying pan and add in the sliced onion.
Add salt and a little splash of water and allow to cook on a medium heat for 20-25 minutes until completely soft and golden.

Step 3.

To make the chipotle mayo, add the silken tofu to a blender with the juice of 1 lemon, 1/4 tsp mustard powder, chipotle sauce and seasoning and blitz until smooth. Transfer into a bowl and set aside.

Step 4.

Prepare the smashed avocado by spooning the avocado flesh into a bowl with the juice of 1 lemon and plenty of seasoning.
Smash with the back of a fork until broken up but not smooth.

Step 5.

Finally cook the burger.
Add the remaining 1 tbsp olive oil to a large frying pan and fry the burgers on high until the crust is golden and they are cooked through. Around 5-7 minutes, turning occasionally.
To assemble the burger, half and toast the bun until golden. Spread the bottom half with chipotle mayonnaise and then rocket. Top with a burger and then the avocado and sautéed onions on top. Insert a skewer to keep it together and serve immediately.

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