This evening I really wanted a comforting 'treat' dinner so I opted for this tasty Mexican style veggie burger with all the trimmings (well minus the bun). Mexican style flavours and ingredients are complete favourites of mine so I love this burger. It does take a little longer to make than most of my dinner recipes, but it's so worth it. Plus this recipe makes about 8 burgers so if you are only cooking for one or two, you can freeze the other burgers for evenings when you don't feel like cooking. I use 2 teaspoons of chilli powder for this recipe, but if you prefer your food mild, you can reduce this down to one teaspoon or none at all. You really need to put the trimmings with this burger to get the full effect of this burger. For dinner this evening, I had two burgers with trimmings and found it quite filling. But if you are starving, team it with sweet potato fries (recipe here) or a salad.
This is dairy free and refined sugar free. If you want to make it gluten free, use a gluten free flour.
For the burgers
2 medium sized sweet potatoes
1 cup of brown rice
1 cup of black beans
1/2 cup of a flour of choice (I used wholemeal spelt)
1 onion, finely chopped
Small bunch of coriander leaves, chopped
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
2 teaspoons of chilli powder
2 teaspoons of sea salt
1 flax egg (that's a tablespoon of flaxmeal mixed with 3 tablespoons of water)
For the trimmings
Red onion slices
1. Peal the sweet potato and slice into wedges. Place on a baking tray, brush with extra virgin olive oil and bake in the oven for 30 minutes.
2. Cook the brown rice as directed on the packet.
3. I used tinned black beans, so all that is required is to rinse them and drain them. If using dried black beans, cook them according to instructions on the packet.
4. Add the spices to a pan and toast them over a gentle heat for a few minutes.
5. Put the black beans in a bowl and roughly mash them. Add the flour, the chopped onion, chopped coriander leaves, toasted spices, flax egg and salt and mix to combine. Once the rice and sweet potatoes are cooked, add them to the mixture. Mash the sweet potatoes into the mixture to break them up and mix well.
6. Line a baking tray with baking paper and spoon the burger mixture onto the tray in even ball shapes. Flaten into round burger shapes about an inch thick. Place in the oven at 180 degreees celsius / gas mark 4 for about 40 minutes, turning the burgers half way through. (Depending on the size of your burgers, you should get about 6-8 burgers from this recipe).
7. Once the burgers are cooked, serve them by topping them with iceberg lettuce, tomato, red onion, avocado, a squirt of lime juice and a dollop of dijon mustard with a grind of black pepper.