119
August 2019 | REDONLINE.CO.UKMexican Bean
The best flavours from South
American cooking in one burger.
SERVES 6
PREPARATION TIME
25 minutes, plus chilling
COOKING TIME about 15 minutes
FOR THE BURGERS
O400g tin black beans,
drained and rinsed
O250g pouch cooked brown
basmati rice
O35g sachet fajita spice mix
O1 medium egg
O6 spring onions, white and
green chopped separately
OLarge handful coriander, stalks
and leaves chopped separately
O200g Lancashire cheese
O2tsp vegetable oil
TO SERVE
O6 seeded burger buns, halved
OGuacamole
OTomato salsa
OSoured cream
O6 medium eggs
1 Tip the beans, rice, fajita spice mix,
1 egg, the white part of the onion
and the coriander stalks into a food
processor and blitz until just combined.
Add half the cheese and pulse again
briefly, keeping a few larger pieces.
Tip into a bowl and shape into 6 even
burgers. Cover and chill for at least
1hr (up to 3hr) to firm up.
2 Heat a large griddle pan, frying
pan or barbecue over medium-high
heat. Brush with half the oil and
cook the burgers for 8-10min, turning
halfway, until piping hot and charred.
Lightly toast the buns.
3 Meanwhile, heat the remaining oil
in a large frying pan over medium
heat and fry the remaining eggs
(in batches) until crisp on the edges,
with yolks remaining runny.
4 Serve the burgers stacked in buns
with guacamole, salsa, soured cream,
fried egg, the remaining spring onions,
cheese and coriander leaves.