Mexican Blackbean Burgers

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the beans, peel and coarsely grate the onion and deseed and finely chop the chilli. Cut off the bottoms of the coriander stalks, leaving about 2 inches of leaves and stalks. Finely grate the lime zest.

Step 2

Blitz the oats and nuts in a food processor until coarsely chopped. Add the black beans, the onion, chilli, ground coriander and cumin, coriander leaves, lime zest and a good drizzle of oil. Blitz to combine, but not too much so it becomes a paste. Add remaining beans and pulse just once or twice, so they stay a little chunky. Transfer to a bowl.

Step 3

Divide into 6 balls then flatten into burgers on a clean surface dusted with flour and smoked paprika. Place on a tray and chill for at least an hour. The longer you chill them, the firmer they will become.

Step 4

In a hot pan sprayed or brushed with oil, cook the burgers for 4 to 5 minutes each side, or until lightly charred and cooked through. Slice the limes which you zested into wedges, and serve with the burgers.