Chunky Black Bean Burgers with a Corn Salsa – VEGAN

I was really craving a sweetcorn salsa salad since I saw it on my Instagram newsfeed the other day, but wasn’t sure what to pair it with because the salad wouldn’t have been substantial enough for me post-workout. As I’ve mentioned on my Instagram, I’m really trying to cut down on my meat (chicken) consumption and have decided to stop buying it in supermarkets. Instead, I’m allowing myself to eat it when I’m out/at a resturant/being cooked for or if it’s defrosted from my freezer (I still have a bit left in there). Anyway, I had no time to defrost any chicken, but thought that a black bean burger would work with the salad recipe, and I was sooo right! The great thing about this is everything apart from the avocado can be prepped in advance, so if you’re looking for some meal prep inspo, here ya go!

Serves: 2

Ingredients:

For the black bean burgers:

  • 400g tin of black beans, washed and drained
  • 1/2 large brown onion, chopped
  • 25g plain flour
  • 1 tbsp cornmeal (polenta)
  • 1 tsp italian herbs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp hot chilli powder (or to taste)
  • 1 tsp salt
  • Non-stick cooking spray

For the corn salsa:

  • 325g tin of sweetcorn, drained
  • 1 small red onion, finely sliced
  • 8-10 cherry tomatoes, halved
  • 1 spring onions, sliced
  • 1 large handful of corriander, finely chopped
  • 1 red chilli, deseeded and chopped
  • 1 avocado, diced
  • 1/2 lime (2 wedges)
  • Salt & pepper to taste

Method:

  1. Add all the burger ingredients to a large blender and blend until smooth and well combined
  2. Transfer to a container and refrigerate for 1-4 hours, or place in freezer for 20-30 minutes
  3. Remove from fridge/freezer and divide mixure by 4, rolling into balls and pressing into patties
  4. Preheat oven to 180c
  5. Heat a non-stick griddle pan on a medium/high heat and spray with cooking spray
  6. Add burgers and fry on either side for 5 minutes
  7. Remove from griddle pan and place on a baking tray
  8. Bake in centre of oven for 25 minutes
  9. In the meantime, prepare the salsa by combining the sweetcorn, red onion, tomatoes, spring onions, corriander and chilli in a large tupperwear
  10. Place a lid on the tupperwear and shake until salsa is well combined
  11. Remove black bean burgers from oven and place on a plate along with the salsa
  12. Add chopped avocado, salt & pepper, squeeze over the lime wedge and enjoy!

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