Southwest red-bean burger with green chilli mayo and three-onion ceviche

Name: Southwest red-bean burger with green chilli mayo and three-onion ceviche
Ingredients: 15 ml olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 1 tsp ground cumin; 1 tsp ground coriander; ¼ tsp turmeric; 100 g portobello mushrooms, finely chopped; 400 g cooked or canned red kidney beans; 400 g cooked or canned red kidney beans; 2 tbsp chopped fresh coriander; 50 g spicy tortilla chips, crushed; 75 g fresh white breadcrumbs; 1 tbsp hot pepper sauce; salt and freshly ground black pepper; salt and freshly ground black pepper; flour for dusting; vegetable oil for cooking

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

15 ml olive oil
1 onion, finely chopped
1 garlic clove, crushed

Burger
Vegan

Method

Heat the oil in a frying pan, add the onion and garlic, and cook until softened. Add the spices, mix well, and cook for a further 2 minutes. Add the mushrooms and cook over a low heat until they are soft but dry.
Place the beans in a bowl and mash lightly with a fork; add to the mushrooms along with the coriander, crushed tortilla chips, breadcrumbs and chilli