Recipe by @Zarskitchen

Ingredients

2 tins Black beans

200g Oddpods Chickpeas

2 Onions chopped fine

2 Roasted Red Peppers from Jar

6 Garlic Cloves

1½ tsp Cumin

1 tsp Chilli powder

¼ tsp Smoked Paprika

60 g Breadcrumbs

1 tbsp Ground Flaxseeds (2 egg replacement – if not vegan, can use eggs)

1 tbsp Soya Sauce (can use Worcestershire if not vegan)

2 tbsps BBQ Sauce

Large handful coriander

Salt and pepper

Avocado chutney:

2 Avocados, peeled and seeded

Large handful coriander

½ Lemon juiced

2 green chillis

To Serve:

Brioche Buns

Rocket leaves

Sliced tomatoes

BBQ Sauce

Method

1. Pre-heat oven to 160℃
2. Spread black beans out evenly onto an oven tray and bake them in the oven for 15 minutes until they are slightly dried out, set aside
3. Prepare your flax eggs by mixing 1 tbsp ground flaxseeds and 2½ tbsps water, leave to thicken for 10 minutes, set aside.
4. In a saucepan on medium heat with a little olive oil, sauté the onions until they are soft and golden brown.
5. Add garlic and sauté for a few minutes until aromatic, set aside
6. In a food processor, add the cooked onions, chickpeas, roasted red peppers, cumin, chili, smoked paprika, breadcrumbs, flax eggs, Worcestershire, BBQ sauce, coriander, salt, and pepper and pulse everything together
7. Add the black beans and pulse just a couple of quick times, so there are still some larger chunks of beans, but everything is combined
8. Form the patties to your desired size
9. Pre-heat grill pan until hot, brush with a little oil, and grill the patty’s until nicely golden and charred with a little crust.
10. Mix all avocado chutney ingredients in a food processor or mash with a fork, set aside
11. Assemble your burgers in a lightly toasted brioche bun with rocket, sliced tomatoes, the black bean patty, avocado mash, and a drizzle of BBQ sauce
12. Enjoy!