Black Lentil and Bean Tex-Mex Burgers with Guacamole
Black Lentil and Bean Tex-Mex Burgers with Guacamole
Made With Our Delhi Black Lentil Daal
SERVES 4
10 MINS PREP
15 MINS COOK
Our Mexican style burger is packed with all your faves; black beans, guac, sour cream, cheese and lots of flavour! A perfect meal idea for the weekend.
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
This is a Mexican-style burger with all your favourite Tex-Mex flavours; black beans, guacamole, sour cream and cheese, all in one delicious protein-packed vegetarian burger!
Ingredients
- 1 packet of The Spice Tailor Delhi Black Lentil Daal (lentils included)
- 1 tbsp. vegetable oil
- 40-50g of dried breadcrumbs, I like panko plus 20g extra for coating
- 150g canned black beans or kidney beans, drained
- 2 small handfuls of chopped fresh coriander, leaves and stalks
- 1 ripe avocado, chopped up
- 3 tbsp. chopped red onion
- 2 small tomatoes, 1 chopped and 1 sliced
- 10ml lemon juice
- Few leaves of baby gem lettuce or other
- Seasoning to taste
- 4 burger buns
Optional, but recommended, toppings : Cheese slices, pickled jalapenos and sour cream.
Method
- Place the contents of both packs from the daal kit (setting aside the spices) in a saucepan. Add the black beans and cook over a moderate heat, stirring often until the lentils have thickened up, around 6-7 minutes. Stir in half the coriander and 2 tbs. chopped onion and 35g of the crumbs and stir together. This will thicken slightly as it cools. Add some more crumbs in case it isn’t firm enough to form into burgers (it depends on how much you reduced them in the pan).
- Whilst they are cooling, make the topping by mashing the avocado, chopped tomato and remaining onion and coriander and lemon juice. Season well or to taste.
- Once the beans are cool enough, make into four even-sized burgers and press directly into the remaining crumbs to coat on both sides. As you make the first, they should be firm, if they aren’t add more crumbs to the mix.
- Heat the oil in a frying pan and fry gently until golden on both sides, around 2 minutes per side. I add the cheese slice on the upper, cooked side after the first flip and let it soften as the second side cooks.
- Toast your buns and spread the bottom half with some sour cream, then add sliced tomato and lettuce leaves, top with the burgers and then a generous amount of the guacamole, some pickled jalapenos and finally the top bun half. Serve!
Tailored to Taste
This is a Mexican-style burger with all your favourite Tex-Mex flavours; black beans, guacamole, sour cream and cheese, all in one delicious protein-packed vegetarian burger!
Ingredients
- 1 packet of The Spice Tailor Delhi Black Lentil Daal (lentils included)
- 1 tbsp. vegetable oil
- 40-50g of dried breadcrumbs, I like panko plus 20g extra for coating
- 150g canned black beans or kidney beans, drained
- 2 small handfuls of chopped fresh coriander, leaves and stalks
- 1 ripe avocado, chopped up
- 3 tbsp. chopped red onion
- 2 small tomatoes, 1 chopped and 1 sliced
- 10ml lemon juice
- Few leaves of baby gem lettuce or other
- Seasoning to taste
- 4 burger buns
Optional, but recommended, toppings : Cheese slices, pickled jalapenos and sour cream.
Method
- Place the contents of both packs from the daal kit (setting aside the spices) in a saucepan. Add the black beans and cook over a moderate heat, stirring often until the lentils have thickened up, around 6-7 minutes. Stir in half the coriander and 2 tbs. chopped onion and 35g of the crumbs and stir together. This will thicken slightly as it cools. Add some more crumbs in case it isn’t firm enough to form into burgers (it depends on how much you reduced them in the pan).
- Whilst they are cooling, make the topping by mashing the avocado, chopped tomato and remaining onion and coriander and lemon juice. Season well or to taste.
- Once the beans are cool enough, make into four even-sized burgers and press directly into the remaining crumbs to coat on both sides. As you make the first, they should be firm, if they aren’t add more crumbs to the mix.
- Heat the oil in a frying pan and fry gently until golden on both sides, around 2 minutes per side. I add the cheese slice on the upper, cooked side after the first flip and let it soften as the second side cooks.
- Toast your buns and spread the bottom half with some sour cream, then add sliced tomato and lettuce leaves, top with the burgers and then a generous amount of the guacamole, some pickled jalapenos and finally the top bun half. Serve!
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delhi Black Lentil Daal
If you’ve never tried Makhani Daal, you’re in for a treat. These lentils are actually whole tiny black beans which when cooked slowly, plump up into creamy flavourful nuggets of deliciousness.
This daal is a restaurant staple and a real favourite in India. It is simply flavoured with tomatoes, whole spices, ginger and garlic for a deep rich, slightly smoky flavour, with a little cream and butter for that signature richness. It is absolutely delicious, some might say addictive, so be warned!
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
