Crispy Black Bean Burgers with Creamy Avocado and Fresh Lime Slaw
These crispy, flavour-packed black bean burgers are loaded with smoky spices and topped with creamy avocado and a zesty lime slaw. Perfect for a satisfying spring dinner that's hearty yet refreshing.
Ingredients
- 2 cans (400g each) black beans, drained and rinsed
- 1 small red onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chilli powder
- 75g breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons fresh coriander, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 ripe avocados
- 2 limes, juiced
- 200g shredded cabbage
- 1 medium carrot, grated
- 4 tablespoons mayonnaise
- 4 burger buns
- Fresh lettuce leaves for serving
Instructions
Place black beans in a large bowl and mash with a fork or potato masher, leaving some beans chunky for texture.
Add diced red onion, minced garlic, cumin, smoked paprika, chilli powder, breadcrumbs, beaten egg, coriander, salt, and pepper to the beans. Mix until well combined.
Divide mixture into 4 equal portions and shape into firm patties about 2cm thick. Refrigerate for 10 minutes to help them hold together.
Prepare the lime slaw by combining shredded cabbage, grated carrot, mayonnaise, and juice of 1 lime in a bowl. Season with salt and pepper, then toss to coat.
Halve the avocados, remove the stones, and slice the flesh. Drizzle with remaining lime juice to prevent browning.
Heat vegetable oil in a large non-stick frying pan over medium-high heat. Cook the patties for 5-6 minutes per side until golden brown and crispy, ensuring they are heated through to the centre.
Toast the burger buns in the pan or under a grill until lightly golden.
Assemble the burgers by placing lettuce on the bottom bun, followed by the crispy black bean patty, sliced avocado, and a generous portion of lime slaw. Top with the other half of the bun and serve immediately.
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