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We currently only deliver to the UK
Free delivery
on orders over £25
We currently only deliver to the UK
Free delivery
on orders over £25
Prep time: 20 mins Cook time: 30 mins
Serves 2
Ingredients
For the bean burger:
150g black beans, cooked according to the packet
100g corn
100g chickpeas
1/2 red onion, finely sliced
1 tbsp flour
1 tbsp coriander, chopped
1 tsp jalapeno peppers, chopped
1 tsp Roasting Salt
For the garnish:
2 tbsp mayo or vegan mayo
2 radishes, thinly sliced
2 tbsp samphire
1 /2 red onion, thinly sliced
1 /4 cucumber, sliced
50ml cider vinegar
50ml water
25g caster sugar
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Combine all the burger ingredients with a good pinch of Cornish Sea Salt Roasting blend and blitz into a mince-like texture either in a food processor or in a large bowl with a hand blender. Form into two patties and place in the fridge for 30 minutes.
In the meantime, pickle your garnish by heating the vinegar, water and dissolving sugar over a medium low heat. Once the pickle liquor comes to a simmer, turn off the heat and pour over your red onion, radish, onions, samphire and cucumber.
Heat a little oil in a frying pan until it’s smoking hot. Add your padron peppers and cook until blistered and softened (around 4 minutes). Remove from the
heat and sprinkle with Cornish Sea Salt Flakes.
Using the same pan, heat a little more oil and shallow fry the black bean patties until cooked through and browned all over. Slice the bun in half and fry off the cut side until browned.
Remove from the pan and build your burger with mayo, the patty and place the pickle on the top. Skewer a couple of padron peppers onto the top or enjoy on the side.
