Spicy bean burgers with fresh guacamole

Hey my lovelies!

I'm not one to eat a lot of meat-free meals if I'm being honest, however, I'm trying to change that at least once a week! The amazing thing about veggie burgers is that there is an endless amount of combinations that you can try.

This recipe is healthy, protein-packed and tasty. It's even perfect for any little ones that don't really enjoy vegetables as you can hide them perfectly in this burger! However, if making for your little ones then take out the jalapenos and chipotle paste unless they're into spicy food.

The guacamole I made for this recipe is a super simple recipe yet so fresh and tasty, it goes perfectly with the burger and adds a bunch of flavour to the meal.

As always you can watch me make this on my Instagram and don't forget to tag me in any pictures/videos if you try any of my recipes!

Ingredients for the burger

1 onion chopped finely

3 garlic cloves chopped finely

1 pepper chopped finely

2 jalapeno peppers

1 x 400g tin of red kidney beans

250g puy lentils

A handful of coriander chopped

Juice of half a lime

1 tsp paprika

1 tsp cumin

1 tsp cayenne pepper

1/2 tsp salt

1/4 cup cornflour

Ingredients for the guac

1 avocado

1/2 a tomato chopped finely

1/2 an onion chopped finely

2 garlic cloves

1/2 a handful of coriander chopped

1/2 a red chilli

Juice of half a lime

Salt & pepper to taste

Chipotle sauce

3 tbsp fat-free sour cream

2 tsp chipotle paste

Salad

Lettuce

Tomato

Brioche Buns

Method

1. Add 3 tablespoons of olive oil to a pan and heat over medium heat. Add your chopped onion and fry for 3 minutes, add your chopped pepper and fry for a further 2 minutes and lastly add your garlic and fry for a minute.

2. Add salt and pepper to taste and transfer to a bowl and let your mixture cool.

3. Chop your jalapeno peppers finely or you can use the ones that come in a jar but chop these finely too.

4. Drain the kidney beans then wash and dry with a paper towel.

5. Add your kidney beans to a separate bowl, along with your lentils, onion mix, coriander, jalapeno peppers, lime juice and seasonings (For the lentils I use the pouch as it's so much easier and quicker)

6. Mash up the mixture but not completely as you don't want a paste, you should still have a few chunks of vegetables.

7. Add cornflour and fold into your mixture. (Alternatively, you can use a food a processer, add your mixture to the food processor along with the cornflour and pulse your mixture 3-4 times.)

8. Preheat your oven to 190C.

9. Use a 1/2 cup measuring cup to divide the mixture and then shape into patties.

10. Place your patties on a lightly greased tray and cook in the oven for 25-30 minutes flipping halfway.

11. In the meantime add your guacamole ingredients to a bowl and smash. I don't like my guacamole completely smooth so I leave a few chunks.

12. Add your chipotle sauce ingredients into a separate bowl and mix.

13. Cut and wash your lettuce and tomatoes.

14. Toast your brioche bun and assemble your burger.

15. Serve and enjoy!