Epic Mexican Inspired Veggie Burgers
Ingredients
- Veggie burgers for two
- 300g kidney beans
- 100g corn
- 1 chopped red chili
- 1 egg
- 100g breadcrumbs
- 1 minced garlic clove
- 1 tablespoon smoked paprika powder
- 1 teaspoon cumin
- 1 avocado
- 1 shallot
- two slices of cheddar cheese
- pickled jalapeño slices
- 1 lime
- bunch of koriander
- 2 mini ciabattas or bread of your choice
Preparation
Use an immersion blender to mash up the kidney beans. Stir in the corn, half of the chili, the egg, breadcrumbs, garlic and spices. Once the mixture comes together a bit (make sure it is not too wet or else add some more breadcrumbs), form two patties. In a skillet over medium high heat, brown the patties on each side for about 4 minutes. In the last minute, top each patty with a slice of cheddar cheese and cover with a lid so that the cheese fully melts
For the guacamole, mash the avocado then stir in the other half of the chili, koriander and the chopped shallot. Squeeze in the juice of one lime and season generously with salt and pepper
Slice open your buns and spread the bottom half with a generous amount of guacamole. Carefully place a patty on each bun and top with the jalapeño slices. Cover these babies up with the top bun and get ready for an epic veggie dinner