Black Lentil and Bean Tex-Mex Burgers with Guacamole

$Black Lentil and Bean Tex-Mex Burgers with Guacamole$

Email me this recipe

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!

Delhi Black Lentil Daal

4.7 (29)

Ingredients

1 packet of The Spice Tailor Delhi Black Lentil Daal (lentils included)
1 tbsp. 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 tbsp. 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

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!

Related recipes

Spiced Beans on Toast

View Recipe

Spiced Chickpea Stuffing

View Recipe

Spicy Mexican Tortilla Pie

View Recipe

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

Delhi Biryani Burrito

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

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

Black Lentil and Bean Tex-Mex Burgers with Guacamole

Delhi Black Lentil Daal

Share with friends

Ingredients

Method

Related recipes

Recipes straight to your inbox

Recipe is on its way