Smoky black bean burgers with avocado and salsa

Name: Smoky black bean burgers with avocado and salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 800 g Black beans, 2 tins, drained and rinsed; 1 Red onions, finely chopped; 0.2 Garlic, 2 cloves, crushed; 5 g Smoked paprika; 5 g Ground cumin; 20 g Tomato purée; 80 g Breadcrumbs; 20 g Plain flour; 3 g Salt; 30 ml Vegetable oil; 4 Corn on the cob; 4 Burger buns; 2 Avocados; 1 Limes; 120 g Salsa; 1 Little gem lettuce, leaves separated

Proper chunky bean burgers with a crisp crust and a smoky middle, piled into buns with smashed avocado. Drying the beans in the oven first is what stops them going mushy.

Ingredients

800 g Black beans, 2 tins, drained and rinsed
1 Red onions, finely chopped
0.2 Garlic, 2 cloves, crushed
5 g Smoked paprika
5 g Ground cumin
20 g Tomato purée
80 g Breadcrumbs
20 g Plain flour
3 g Salt
30 ml Vegetable oil
4 Corn on the cob
4 Burger buns
2 Avocados
1 Limes
120 g Salsa
1 Little gem lettuce, leaves separated

Method

Heat the oven to 200°C (180°C fan). Pat the drained beans dry with kitchen paper, spread them on a baking tray and bake until the skins start to split and look dry.
Meanwhile, fry the onion in a splash of the oil for 5 minutes until soft, then stir in the garlic, smoked paprika and cumin for a minute. Tip the beans into a bowl and mash roughly, leaving some whole. Mix in the onion, tomato purée, breadcrumbs, flour and salt.
With damp hands, shape the mix into 4 thick patties (or 6 smaller ones for children). Chill them so they firm up.
Boil the corn in a big pan of water until tender, then drain.
Heat the rest of the oil in a large frying pan over a medium heat. Fry the burgers for 4–5 minutes each side, turning carefully once, until they have a dark, crisp crust.
Toast the buns. Mash the avocados with the lime juice and a pinch of salt. Spread avocado on the bases, add lettuce and a burger, spoon over salsa and serve with the corn.