Ingredients
For the burgers
- 2 ripe plantains
- 400g tin black beans, drained and rinsed
- 1 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 1 Scotch bonnet or other chilli, seeds removed, chopped
- 1 tsp dried mixed herbs
- 2 tbsp finely chopped fresh coriander
- 1 red onion, finely chopped
- 250g plain flour
- 2 tbsp olive oil
- To serve
- iceberg lettuce, shredded
- 4 vegan burger buns, split
- 1 large tomato, thickly sliced
- 1 avocado, sliced
- sweet chilli sauce
Method
- Preheat the oven to 200C/180C Fan/Gas 6. Place the plantains in a roasting tin and roast for 15 minutes until softened. Leave to cool slightly, then peel and mash with a fork in a large bowl. Add the black beans, salt, black pepper, chilli, mixed herbs, coriander and onion. Mix well then stir in the flour to form a thick, sticky mixture.
- Divide the mixture into four and form into burger shapes. Cover and place in the fridge for 1 hour (this helps them hold their shape when cooking).
- Heat the oil in a griddle pan and cook the burgers for 7 minutes on each side until golden brown.
- To serve, add the lettuce to the bun bases, top with tomato slices and the burgers. Finish with avocado and sweet chilli sauce. Top with the bun lids and serve.
