Spicy Black Bean Burgers with Ballymaloe Pepper Relish
- Cooking Time: 45 minutes
- Serves: 6
- Allergens: Egg, wheat
Loaded with hearty flavours and healthy too – a bean burger is not just for veggie lovers! This recipe comes from the mind of Lilly Higgins – and it’s inspired! Lilly serves these spicy black bean burgers with guacamole on the side, as well as a generous dollop of Ballymaloe Pepper Relish for a little added heat. A word of warning: be gentle with your blitzer… you want to keep some bite in your burger, not create mush!
- Burger buns/rolls of your choice
- 460g cooked black beans (drained)
- 200g sweetcorn
- 2 cloves garlic
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp sea salt
- 20g fresh coriander (stalks & leaves finely chopped)
- 1 free-range egg (whisked)
- 180g cream crackers (crushed)
- Ballymaloe Pepper Relish / Ballymaloe Original Relish
- Place the garlic in a food processor and blitz until finely chopped.
- Add the beans, sweetcorn, paprika, cayenne pepper, salt and coriander.
- Pulse until the mixture has come together but only some of the corn & beans have been puréed - you need to avoid the entire mixture becoming a wet mush, so only blitz it a little bit.
- Transfer to a mixing bowl and stir in the egg and cracker crumbs. The mixture should combine nicely into a workable dough. This whole process can easily be done in a bowl with a potato masher or fork.
- Using wet hands shape into 6 equal-sized patties, then lace on a plate and cover with cling film.
- Leave to rest in the fridge for 15-20 minutes.
- Heat a heavy-based frying pan over a medium heat. Add a little olive oil and fry the burgers for about 4 minutes on each side until golden.
- Serve in warmed bread rolls with sweet potato wedges, salad, sour cream, guacamole and Ballymaloe Original Relish or, for a little more heat, Ballymaloe Pepper Relish.