Black bean burgers with guacamole and chipotle ‘mayo’

If you’re looking for plant-based comfort food, these tasty burgers are an easy fix – plus, they’re super nutritious. The black beans are a great source of fibre, protein and folate and have a relatively low glycemic index, meaning they promote a steady rise in blood sugar levels, rather than a sudden spike. Topped with generous amounts of guacamole, which provides potassium and heart-healthy fats, we’ve also added a kick of spicy flavour with our vegan take on chipotle mayo, made from silken tofu. Sautéed onions also provide a source of vitamin C, as well as lending smoky flavour. Delicious. 

Makes 4 burgers

400g can black beans 
75g brown rice, cooked 
1 shallot, grated 
1 tsp salt 
1/2 tsp hot smoked paprika 
30g breadcrumbs 
1 tbsp olive oil
4 bread rolls 
1 onion, sliced
300g silken tofu
Juice of 2 lemons
1/4 tsp mustard powder
1 tbsp chipotle sauce
2 avocados
50g rocket

1 Put the black beans, rice, shallot, salt, paprika and breadcrumbs into a blender, season with salt and pepper 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

2 Heat 1 tbsp olive oil in a small frying pan and add in the sliced onion. Add the salt and a little splash of water and allow to cook on a medium heat for 20-25 minutes until completely soft and golden. 

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

4 Prepare the guacamole 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 completely smooth.

5 Add the remaining 1 tbsp olive oil to a large frying pan and fry the burgers on high for around 5-7 minutes, turning occasionally, until the crust is golden and they are cooked through. 

6 To assemble the burger, slice the buns in half and toast the cut side. Spread the bottom half with chipotle mayo and add some rocket leaves. Top with a burger and place the guacamole and sautéed onions on top. Insert a skewer to keep everything together and serve immediately.

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