Black Lentil and Bean Tex-Mex Burgers with Guacamole 

Tips and Inspiration

Our Mexican-style burger recipe has the most flavourful patty, soft and scrumptious on the inside, crispy and moreish on the outside. Topped with our favourite Mexican-inspired accompaniments, this burger is a must-have.

Method

Step one

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).

Step two

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.

Step three

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.

Step four

Heat the oil in a frying pan and fry gently until golden on both sides, around 2 minutes per side. For example, you could add the cheese slice on the upper, cooked side after the first flip and let it soften as the second side cooks.

Step five

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!

Please ensure food is cooked through and piping hot before serving.