Black Bean Burgers

Ingredients:

For the Bean Burgers

1 tbsp Olive Oil

3-4 Banana Shallots

1 clove of garlic

1x 400g Tin of Black Beans

100g Gluten Free Breadcrumbs

Juice of 1/2 a Lemon

1 tbsp Tomato Puree

1tsp Cumin

1tsp Paprika

Salt and Pepper to taste

Serving suggestions

Sweet Potato Wedges

Handful of rocket

Tomatoes

Gherkins

Guacamole

Gluten Free Bun

Directions:

Preheat the oven to Gas Mark 4, 180ºC or 356ºF.

Peel the shallots and garlic and finely slice into rounds. Heat a small frying pan on a medium to low heat drizzle in the olive oil and add the shallots and garlic and fry very gently until starting they start to soften and go translucent. Once softened transfer to a separate bowl to cool.

Meanwhile drain the beans and add them into a food processor and pulse until you reach a rough texture, mostly smooth but leaving some beans more whole. Transfer the bean mixture into a bowl and add in the shallots, garlic, cumin, paprika along with the lemon juice, tomato puree and bread crumbs. Season with salt and pepper, then bring the bean mixture together with clean hands. Form the mix into patties (roughly about the size of a golf ball) and place them on a pre-lined baking sheet. Flatten the patties so they are an even thickness and bake for 10 minutes on each side, 20 minutes total.

Once cooked through removed from the oven and serve with your favourite toppings. I served mine with sweet potato wedges (cooked alongside the burgers in the oven), gherkins, tomato and a handful of rocket. Enjoy!

N.B They freeze really well so if the mix makes too many wrap and freeze the spare for another day. Store any leftovers in the refrigerator for up to 5 days.