40-50g of dried breadcrumbs, I like panko plus 20g extra for coating
150g canned black beans or kidney beans, drained
2 small handfuls of chopped fresh coriander, leaves and stalks
1 ripe avocado, chopped up
3 tbs. chopped red onion
2 small tomatoes, 1 chopped and 1 sliced
10ml lemon juice
Few leaves of baby gem lettuce or other
Seasoning to taste
4 burger buns
Optional, but recommended, toppings:
Cheese slices, pickled jalapenos and sour cream.
Place the contents of both packs from the daal kit (setting aside the spices) in a saucepan. Add the black beans and cook over a moderate heat, stirring often until the lentils have thickened up, around 6-7 minutes. Stir in half the coriander and 2 tbs. chopped onion and 35g of the crumbs and stir together. This will thicken slightly as it cools. Add some more crumbs in case it isn’t firm enough to form into burgers (it depends on how much you reduced them in the pan).
Whilst they are cooling, make the topping by mashing the avocado, chopped tomato and remaining onion and coriander and lemon juice. Season well or to taste.
Once the beans are cool enough, make into four even-sized burgers and press directly into the remaining crumbs to coat on both sides. As you make the first, they should be firm, if they aren’t add more crumbs to the mix.
Heat the oil in a frying pan and fry gently until golden on both sides, around 2 minutes per side. I add the cheese slice on the upper, cooked side after the first flip and let it soften as the second side cooks.
Toast your buns and spread the bottom half with some sour cream, then add sliced tomato and lettuce leaves, top with the burgers and then a generous amount of the guacamole, some pickled jalapenos and finally the top bun half. Serve!
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