Makes 4, prep time 10 minutes, cooking time 10-15 minutes
INGREDIENTS
FOR THE BURGERS
1 tbsp of olive oil
2 garlic cloves chopped
½ red onion diced
1 grated carrot
1 tsp of cumin seeds
1 tsp of turmeric
1 tsp of paprika
4 tbsp of all-purpose flour
A handful of chopped coriander
1 tbsp of grated ginger
Salt & pepper
1 can of refried vegetarian black beans
FOR THE SALSA
½ a ripe avocado
½ red onion finely diced
1 mango cut into small cubes
Juice of a lime
A handful of chopped coriander
Salt & pepper
TO SERVE
4 toasted wholemeal buns
Mayonnaise
Rocket leaves
4 tomato slices
Red onion slices
½ a mashed ripe avocado
Vegan tomato ketchup
METHOD
FOR THE SALSA
Place all the ingredients in a bowl. Squeeze over the lime juice, season, mix and chill in the fridge.
FOR THE BURGERS
Heat some oil in a pan, add the onion and garlic.
When the onions are soft add the carrot, spices and season.
Keep stirring until all the ingredients are combined.
Next, add the chopped coriander and ginger.
Add two tablespoons of flour to the pan and lower the heat.
Now add the refried black beans, and a little more flour and combine the ingredients.
When the mixture reaches a dough-like texture, turn off the heat.
Add more flour if the dough is too soft.
Allow the mixture to cool, then roll out on a floured surface.
Divide the dough into four and roll out into patties.
Chill in the fridge for 20 minutes.
Add some oil to a griddle pan on a medium heat, add the bean patties.
Grill on each side for about 10 minutes, until they become firm.
Turn off the heat while you prepare the buns.
Cut the buns in half and toast. Set out on a serving dish, add some mayonnaise and rocket leaves.
Next, add the bean patties. Top with sliced tomato, red onion and avocado.
Serve with the mango salsa.