MEXICAN SPICY BEAN BURGERS - TOM KERRIDGE

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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.