Black Bean Burgers
- 460g cooked black beans, (2x 400g tins, drained)
- 200g sweetcorn
- 2 cloves garlic
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp smoked or regular sea salt
- 20g fresh coriander, stalks and leaves finely chopped
- 1 egg, whisked
- 180g cream crackers, crushed
- Ballymaloe Jalapeno 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 been combined and some of the corn and beans pureed. You need to avoid the entire mixture becoming a wet mush so only blitz a little. 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 six equal sized patties. Place 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 toasted brioche buns. Topped with Ballymaloe Jalapeno Relish.