A vegan Mexican style black bean burger, served on a bun with corn salsa and avocado sauce
Start making the burgers. Rinse the black beans and let them drain.
Finely chop the red onion and garlic. Also finely chop the parsley. Keep the onion, garlic and parsley a little bit separately for the salsa.
Heat some oil in a pan and fry the onion and garlic.
Put the black beans, half the can of corn, the oatmeal, the onion and garlic, parsley, cumin powder, paprika powder, chili flakes and salt and pepper in a food processor. Mix this to a coarse mass. Choose how nice you want the burgers to be.
Shape the mixture into 2 burgers. If it’s still too wet, add some extra oatmeal.
Let the burgers set in the fridge for at least 30 minutes.
Meanwhile, make the salsa and avocado sauce. For the salsa, cut the tomato into cubes. In a bowl, place the reserved garlic, red onion and parsley. Mix this with the sliced tomato and the other half of the can of corn. Squeeze ¼ of a lime over the mixture and season with salt and pepper.
For the avocado sauce: put the avocado in a food processor (can also use a hand blender) along with the lime juice, garlic powder and cumin powder. Blend to a smooth sauce and season with salt and pepper.
Heat some oil or butter in a pan and fry the burgers until nicely browned for about 8 minutes.
Cut open the buns and place the burger on top. Serve with arugula, salsa and avocado sauce.
Tip: View 10 x the best hamburger recipes here for even more hamburger inspiration.
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