Gut lovin’ mexican bean burgers A delicioso lunch or dinner option for Meat Free Monday and Tuesday, Wednesday, Thursday… you get the idea! These super simple, gluten free bean burgers are bursting with Mexican flavour, fibre and gut lovin’ greatness. Served in our Triple Seeded rolls for a wonderful seeded sensation.

Serves: 6

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients

2x 400g cans of kidney beans, rinsed, drained and roughly smashed

Gluten free breadcrumbs made with 2 slices Genius white or brown bread

1 red chill, deseeded and finely chopped

1 handful of fresh coriander, roughly chopped

2 finely sliced spring onions

2 garlic cloves, peeled and finely chopped

1 egg, beaten

1 heaped teaspoon ground coriander

Salt and pepper

Vegetable oil for frying

Garnish me:

2 ripe tomatoes thinly sliced

1 ripe avocado, peeled, stoned and thinly sliced

1 small red onion, thinly sliced

290ml soured cream

6 Genius Seeded Rolls, cut in half

Method

1. Making the burgers - tip the beans into a large bowl and roughly smash with a potato crusher.

2. Mix the gluten free breadcrumbs, chilli, coriander, spring onion, garlic, beaten egg, ground coriander and seasoning into the mashed beans. This high fibre combination is a flavour sensation!

3. Get your hands in and form the mixture into 6-8 patties.

4. Heat 2 tablespoons of oil in a frying pan.

5. Fry the burgers until golden brown and a little crunchy on both sides.

6. Place a bean burger in each roll and cover with slices of tomatoes, avocado, red onion and a dollop of sour cream and serve immediately. Bangin’ bean burgers = done!