Black Bean Burger with Smashed Avocado

Serves 6
Time 30 minutes


Burger patties
1 ½ cups rolled oats
2 tbsp raw peanuts
1 red onion, chopped
1 long red chilli, deseeded and chopped
½ bunch coriander leaves
1 tsp ground cumin
1 tsp ground coriander
2 tsp sweet smoked paprika
Juice of 1 lime
2 tbsp extra virgin olive oil
800g tinned black beans, drained
Salt and pepper to taste
2 tbsp plain flour


To serve
6 wholegrain bread rolls
1 tomato, finely diced
½ cucumber, finely diced
¼ red onion, finely diced
1 avocado
1 cup rocket


In a food processor, add oats, peanuts, red onion, cumin, coriander leaves and powder, paprika, half the lime juice, olive oil, and three quarters of the black beans. Season to taste. Blitz until combined and the mixture has a paste-like consistency. Add the remaining black beans and blitz again for about ten seconds so the mixture has a bit of texture.

Flour your hands and roll the mixture into 6 evenly sized patties, then dust them with flour to prevent them from sticking.

Heat a large, non-stick pan over medium heat and drizzle in a little olive oil. Fry the patties until golden on both sides.

To make a salsa, combine the diced tomato, cucumber and red onion in a small bowl with the coriander, a little olive oil, salt and pepper.

In a small bowl, mash the avocado together with the remaining lime juice, salt and pepper. Spread the avocado on one half of a bread roll and place a black bean burger patty on top. Top with the rocket, tomato salsa and the other half of the bread roll. Repeat this process with the remaining burgers and serve.