Facebook Black Lentil and Bean Tex-Mex Burgers with Guacamole Recipe | The Spice Tailor

Black Lentil and Bean Tex-Mex Burgers with Guacamole

This is a Mexican-style burger with all your favourite Tex-Mex flavours; black beans, guacamole, sour cream and cheese, all in one delicious protein-packed vegetarian burger!
  • 4serves
  • 10mins prep
  • 15mins cook
Black Lentil and Bean Tex-Mex Burgers with Guacamole
This is a Mexican-style burger with all your favourite Tex-Mex flavours; black beans, guacamole, sour cream and cheese, all in one delicious protein-packed vegetarian burger!
Made with
Delhi Black Lentil Daal

Delhi Black Lentil Daal

Share with friends

Ingredients

  • 1 pack of The Spice Tailor Black Lentil Daal 
  • 1 tbs. vegetable oil
  • 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.

Method

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Related recipes
Spicy Lentil and Vegetable Cottage Pie
View Recipe
Chickpea and Vegetable Curry Handpies by Phoebe Conway
View Recipe
Spiced Chickpea Tacos with Avocado Crema
View Recipe
Quick Spiced Chickpea Falafels
View Recipe
Crispy Vegetable Roesti and Lentil Pan Pie
View Recipe
10-Minute Lentil and Bean Chilli
View Recipe
Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
View Recipe
Vibrant Chickpea Daal Burger With Herby Mayo
View Recipe
Spiced Roasted Butternut Squash and Lentil Soup
View Recipe
Carrot and Lentil Soup
View Recipe
Keralan Coconut Curry
View Recipe
Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle
View Recipe
Spiced Chickpea Cakes with a Radish and Yoghurt Topping
View Recipe
Anjum’s Special Black Lentil Daal
View Recipe
Thai-Style Yellow Lentil and Vegetable Curry
View Recipe
Hot Spiced Chickpea Bruschetta With Fresh Tomato
View Recipe
Classic Tarka Daal with Cauliflower, Spinach and Ginger
View Recipe
Comforting Spiced Sprouts
View Recipe
Crispy Lentil Cakes
View Recipe
Black Lentil Quesadillas
View Recipe
Delhi Black Lentil Daal
View Recipe
Punjabi Chickpea Masala Daal
View Recipe
Classic Tarka Daal
View Recipe
Bengali Coconut Daal
View Recipe

Explore All Recipes

Featured Recipes
Our Ranges
Useful Links
Contact Us
  • contact@thespicetailor.com
  • 0844 870 9184
Follow Us on Social
© Copyright The Spice Tailor 2019 Terms & Conditions | Privacy Policy | Cookie Policy | Site Map | United Kingdom [change]