MEXICAN SPICY BEAN BURGERS - TOM KERRIDGE

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By misstasty

MEXICAN SPICY BEAN BURGERS - TOM KERRIDGE

Name: MEXICAN SPICY BEAN BURGERS - TOM KERRIDGE
Cuisine: American, Mexican, Latin American
Ingredients: INGREDIENTS; 2 tsp olive oil; 1 onion, diced; 2 garlic cloves, finely chopped; 1 red pepper, cored, deseeded and diced; 2 fresh green jalapeño peppers, deseeded and finely chopped; 1 tsp ground cumin; 1 tsp sweet smoked paprika; 400g tin red kidney beans, drained and rinsed (240g drained weight); 250g cooked Puy lentils (freshly cooked and drained or a pouch); 1-cal olive oil spray; Sea salt and freshly ground black pepper; 100ml reduced-fat soured cream; 2 tsp chipotle in adobo; 4 wholemeal burger buns, split; 2 medium tomatoes, thickly sliced; 1 ripe avocado, halved, peeled and thinly sliced; 12 pickled jalapeño peppers; 8–12 Little Gem lettuce leaves; METHOD

6 steps

Updated at: Sun, 17 Dec 2023 07:19:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1143.7 kcal (57%)

Total Fat93.3 g (133%)

Carbs62.6 g (24%)

Sugars10.1 g (11%)

Protein20.6 g (41%)

Sodium1236.1 mg (62%)

Fiber17.4 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tspolive oil

cored, deseeded and diced

2fresh green jalapeño peppers

deseeded and finely chopped

1 tspground cumin

1 tspsweet smoked paprika

400gred kidney beans

tin, drained and rinsed

250gPuy lentils

cooked, freshly cooked and drained or a pouch

1 canolive oil spray

sea salt

freshly ground black pepper

100mlreduced-fat soured cream

2 tspchipotle in adobo

4wholemeal burger buns

split

2tomatoes

medium, thickly sliced

1avocado

ripe, halved, peeled and thinly sliced

12pickled jalapeño peppers

8 leaveslittle gem lettuce

Instructions

Step 1

SERVES 4

Step 2

1 Heat the oil in a non-stick medium frying pan over a high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 2 minutes. Add the red pepper and fresh jalapeños and cook for a further 2 minutes. Stir in the spices, season generously with salt and cook for a further minute. Take off the heat.

Step 3

2 Pat the kidney beans dry then tip them into a food processor and add the onion mix. Pulse to combine, retaining some texture. Transfer to a large bowl and mix in the lentils and some salt and pepper.

Step 4

3 With wet hands, to prevent sticking, divide the mixture into 4 equal portions and shape into patties. Lay them on a plate and chill in the fridge for 30 minutes. Preheat the oven to 200°C/Fan 180°C/Gas 6.

Step 5

4 Heat a medium non-stick frying pan over a high heat and spray the surface with oil. Add the patties and cook for 2 minutes on each side, spraying with a little more oil before you turn them. Transfer the patties to a baking tray and cook in the oven for 10 minutes.

Step 6

5 In the meantime, mix the soured cream and chipotle together. Place the burger buns, cut side up, under a hot grill for 1–2 minutes until lightly toasted. Spread each side of the burger buns with chipotle soured cream. Place the bean burgers on the bottom half and top with tomato, avocado, jalapeños and lettuce. Sandwich together with the bun lids to serve.