Egg Free Gluten Free/ GF option Lunch Mains Milk Free Nut Free Sides/Light Bites Vegan Vegetarian

Black Bean Burgers with Chilli Sauce

12th June 2018

Prep Time25 minsCook Time20 minsTotal Time45 mins

Yields3 Servings

 200 g black beans (drained weight)
 100 g brown rice (cooked weight - I used a Tilda Microwavable bag)
 70 g frozen onions
 10 g coconut oil
 50 g canned sweetcorn
 Handful of fresh parsley finely chopped
 30 g gluten free bread (make sure it's suitable for vegans too if you're using this as a vegan recipe)
 a couple pinches of salt and black pepper
 ½ tsp cumin seeds
 ½ tsp paprika
 ¼ tsp cayenne pepper
 6 sprays of Frylight 1cal Spray
 Blue Dragon Sweet Chilli Sauce (to serve)
 Lettuce (to serve)
 Tomato (to serve)

1

Read the instructions on your microwavable bag of rice and cook it (you can just cook regular brown rice, I just do it this way as it’s quicker).

2

Place the coconut oil and onions in a pan and cook on a low heat for around 2 mins. Whilst they are cooking drain your can of black beans and place them into a mixing bowl. Your onions should now be defrosted and starting to cook so take them off heat (it doesn’t matter if they’re not really cooked as they’ll get grilled later).

3

Now add the paprika, cumin seeds, salt and pepper into the mixing bowl and mash the beans with a fork. Not every lump of bean needs to be gone, you just want to at least make sure there are no whole beans left.

4

Next, add your onions (including any of the coconut oil left in the pan), sweetcorn, rice and the parsley. Mix these ingredients through thoroughly.

5

Pre-heat the grill - I personally have it on the highest setting.

6

Now add the breadcrumbs to the bowl and mix in. These should help to keep your mixture all together. You should now be able to pick up some of the mixture and it to stick.

7

Prepare your grill pan tray by spraying Frylight 3 times to cover the rack. Now you are ready to make your patties and place them straight on. I find the best way to make them is to grab a lump of mixture and compress it into a sphere and then carefully squash it slightly into more of a patty shape. Do this for all 6 patties and place them onto the rack. Then place them in the grill for 20 mins, turning them over half way through.

8

Whilst the burgers are cooking you can prepare a little salad base for them to sit on. I just use lettuce for my base and add some tomato on the side as a garnish.

9

Once the patties are done, place them on your salad bed and drizzle the sweet chilli sauce over and enjoy!

Please note: due to the fact no eggs are used in this recipe the burger may fall apart more than usual once you cut into it. However, this does depend on the size of your patties etc, and at the end of the day it’s still food - so enjoy!

Ingredients

 200 g black beans (drained weight)
 100 g brown rice (cooked weight - I used a Tilda Microwavable bag)
 70 g frozen onions
 10 g coconut oil
 50 g canned sweetcorn
 Handful of fresh parsley finely chopped
 30 g gluten free bread (make sure it's suitable for vegans too if you're using this as a vegan recipe)
 a couple pinches of salt and black pepper
 ½ tsp cumin seeds
 ½ tsp paprika
 ¼ tsp cayenne pepper
 6 sprays of Frylight 1cal Spray
 Blue Dragon Sweet Chilli Sauce (to serve)
 Lettuce (to serve)
 Tomato (to serve)

Directions

1

Read the instructions on your microwavable bag of rice and cook it (you can just cook regular brown rice, I just do it this way as it’s quicker).

2

Place the coconut oil and onions in a pan and cook on a low heat for around 2 mins. Whilst they are cooking drain your can of black beans and place them into a mixing bowl. Your onions should now be defrosted and starting to cook so take them off heat (it doesn’t matter if they’re not really cooked as they’ll get grilled later).

3

Now add the paprika, cumin seeds, salt and pepper into the mixing bowl and mash the beans with a fork. Not every lump of bean needs to be gone, you just want to at least make sure there are no whole beans left.

4

Next, add your onions (including any of the coconut oil left in the pan), sweetcorn, rice and the parsley. Mix these ingredients through thoroughly.

5

Pre-heat the grill - I personally have it on the highest setting.

6

Now add the breadcrumbs to the bowl and mix in. These should help to keep your mixture all together. You should now be able to pick up some of the mixture and it to stick.

7

Prepare your grill pan tray by spraying Frylight 3 times to cover the rack. Now you are ready to make your patties and place them straight on. I find the best way to make them is to grab a lump of mixture and compress it into a sphere and then carefully squash it slightly into more of a patty shape. Do this for all 6 patties and place them onto the rack. Then place them in the grill for 20 mins, turning them over half way through.

8

Whilst the burgers are cooking you can prepare a little salad base for them to sit on. I just use lettuce for my base and add some tomato on the side as a garnish.

9

Once the patties are done, place them on your salad bed and drizzle the sweet chilli sauce over and enjoy!

Please note: due to the fact no eggs are used in this recipe the burger may fall apart more than usual once you cut into it. However, this does depend on the size of your patties etc, and at the end of the day it’s still food - so enjoy!

Black Bean Burgers with Chilli Sauce

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2 Comments

  • Reply
    Bernice
    13th October 2018 at 3:50 pm

    I will try this and let you know. I love black beans period! This looks delicious!

  • Reply
    the50something2017
    13th October 2018 at 4:01 pm

    Looks absolutely delicious! I’ll try it and let you know because I enjoy black bean anything.

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