Mexican Vegetarian Bean Burger

The book Firestarters of Food, Art & Music is packed with the best street food recipes from chefs, artists, food trucks and musicians. Every story is equally inspiring, and the recipes will make you hungry no matter what. Fancy a vegetarian evening? Then make this delicious Mexican bean burger.

Preparation

Preheat the oven to 180 ºC. Wash the black beans and drain them. Place the black beans in an oven dish and put them in the oven for 20 minutes until they burst open and become crispy. Remove the beans from the oven and let them cool. Put the roasted black beans, corn, red onion, spring onion, garlic, olive oil, red chilli pepper, olives, fresh herbs and cumin seeds in the food processor and mix together. The bean mixture should still retain some texture. Transfer the bean mixture to a bowl. Season with freshly ground pepper and sea salt.

If you don’t have a food processor, finely chop all the ingredients for the burgers and mix them together in a bowl. Beat the egg and add half of it to the bean mixture along with the oats and feta. Mix everything together. Is the bean mixture too wet? Then add some more oats. If it doesn’t stick together, add some more egg. Leave to stand for half an hour so that the mixture becomes a little firmer. Shape the bean mixture into attractive bean burgers. Heat a pan over high heat with some olive oil. Fry the burgers for a few minutes on each side until brown and crispy. Place them on baking paper in the oven and bake for another 10–15 minutes.

Place the burgers on, for example, grilled ciabatta and serve with a generous dollop of guacamole and some tortilla chips.

Title: Firestarters of Food, Music & Art
Author: Monica Abdoel
Publisher: Uitgeverij Komma
Price: €29,95

Photography: Rinze Vegelien