Spicy Black Bean Burgers with Guacamole and Sweet Potato Fries

Veggie burgers get a bad rap. Sure, it's probably due to a lot of them out there being pretty terrible. If I'm ordering a burger I will always go for meat over veggie (controversially, I think I prefer chicken to beef) but this is only a result of what I've seen in the past when friends have had an moment in a restaurant and ordered the veggie option only to end up sitting at the table staring at a pile of mush as everyone else tucks into their meat (we once had a traumatic encounter with a bean burger and too much dill...but I'm not even gunna go there today.)





I realise I'm coming across like I hate vegetables...and vegetarians for that matter, but neither of these are true whatsoever. I love veg and I loved these burgers, so give 'em a go!

The recipe is really flexible and the quantities for the herbs and spices can be altered. Don't be shy with the spice, black bean is a lovely flavour but everything else here is what makes it real good. Next time, we're definitely adding more spice to ours.

The showstopper in this one for everyone was the Guac. I love love love avacados and always will but not everyone feels the same as me. My sister and her boyfriend didn't like them before trying this one but agreed this stuff was worth going back for more. It goes so well with the burgers and can also be used as an extra dip for the fries. We went  little bit too generous on the spices there, so needed some help to put out the fire in our mouths!

Ingredients:
For the burgers:
2 (400g) tins black beans, rinsed and drained
1 red pepper, roughly chopped
3 tablespoons of coriander
4 cloves of garlic, peeled
1 large egg
1 fresh red chilli 
1 heaping tablespoon of cumin
1 teaspoon of paprika
juice of half a lime
salt and pepper
1 cup of oats
6-8 burger buns

For the Guacamole:
2 avocados
juice of half a lime
juice of half a lemon
half a fresh red chili
2 tablespoons coriander
salt

Garnish:
Gem lettuce
Manchego cheese

Salsa

For the Sweet Potato Fries:
3 large sweet potatoes
1/4 cup olive or other vegetable oil
1 Tbsp salt
1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.

NB - To make sure the sweet potato fries get extra crispy when baked, coat them in corn flour when rubbing in the other spices and seasoning.


To Make:

• Start with the burgers. In a large bowl, mash black beans, leaving about a 1/4 of the beans whole for texture.
• In a food processor, whiz up the red pepper, coriander, chilli, and garlic. 
• Add in the oats, egg, cumin, paprika and chilli powder.  
• Pulse mixture until everything is finely chopped. 

• Stir mixture into the mashed beans and add the lime juice and season.

• Put into the fridge and get going on the fries. Preheat oven to 220°C.
• Cut the potatoes in half lengthwise and then in half crosswise. Cut each piece into wedges. (We didn't peel ours)
• Put the sweet potatoes into a large bowl and add the oil. 
• Sprinkle with salt and spices of your choice. 
• Use your hands to mix well, so all pieces are coated with oil and spices.
• Spread the sweet potatoes out in a single layer on a baking sheet. 

• Bake for a about 35-40 minutes until they are golden brown, soft inside and slightly crispy outside. (You can increase the heat in the last five minutes for extra crispiness). 
• Check on them and give them a little jiggle about after 20. 
• While the fries are cooking, carry on with the burgers. Using your hands to form them into patties. We made 6 bigguns but you could serve 8 slightly smaller.
• When the fries are almost done, heat 2 tablespoons of oil in a large frying pan. Pan fry the burgers until the outsides are nicely crisp and the middles are hot (about 7 minutes per side).

• Whilst the burgers are frying quickly mash up the avacados and mix together with the lemon and lime juices, the chili and salt. Leave it a little chunky for better texture.

• Assemble your burgers! So garnish as desired. We melted some cheese on the burgers and topped of with piles of guac, some lettuce and a bit of salsa but add anything you fancy!