Ingredients
2x 400g kidney beans, rinsed, drained and mashed
Bread crumbs made with 2 slices Genius white or brown bread
1 red chilli, deseeded and finely chopped
1 handful of fresh coriander, roughly chopped
2 finely sliced spring onions
2 garlic cloves, peeled and finely chopped
1 egg, beaten
1 heaped teaspoon ground coriander
Salt and pepper to taste
Vegetable oil for frying
For garnish:
2 ripe tomatoes thinly sliced
1 ripe avocado, peeled, stoned and thinly sliced
1 small red onion, thinly sliced
290ml soured cream
6 Genius Seeded Rolls, cut in half
Bread crumbs made with 2 slices Genius white or brown bread
1 red chilli, deseeded and finely chopped
1 handful of fresh coriander, roughly chopped
2 finely sliced spring onions
2 garlic cloves, peeled and finely chopped
1 egg, beaten
1 heaped teaspoon ground coriander
Salt and pepper to taste
Vegetable oil for frying
For garnish:
2 ripe tomatoes thinly sliced
1 ripe avocado, peeled, stoned and thinly sliced
1 small red onion, thinly sliced
290ml soured cream
6 Genius Seeded Rolls, cut in half
This recipe uses
-
Soft Brown Farmhouse
-
Triple Seeded Soft Rolls
Method
- 10 mins prep. 15 mins cookin
- 6
- To make the burgers, tip the beans into a large bowl and roughly crush with a potato masher.
- Mix the breadcrumbs, chilli, coriander, spring onions, garlic, beaten egg, ground coriander and seasoning into the mashed beans.
- Using your hands, form the mixture into 6-8 burgers.
- Heat 2 tablespoons of oil in a frying pan.
- Fry the burgers in two batches until golden brown on both sides.
- Place a burger in each roll, top with slices of tomatoes, avocado, red onion and a dollop of sour cream and serve immediately.