The season of barbecueing is upon us, and we all love a good barbie, don’t we? They’re not always the healthiest way of eating, so if you’re looking to stay slim all summer, decrease the meat you eat and increase your veggies. Don’t worry though – it doesn’t mean you have to go hungry – you’ll find this meat-free ‘meaty’ burger is perfect for you!
- 1 x 400 g tin of black beans
- 1 x 340 g tin of sweetcorn
- Small handful of fresh coriander
- ½ tsp paprika
- ½ tsp ground coriander
- ½ tsp ground cumin
- Zest of one lemon
- 3 heaped tbsp plain flour, plus extra for dusting
- 1 tbsp coconut oil
- 4 wholemeal burger buns
- Condiments of your choice
- 1 tomato, sliced.
- 4 lettuce leaves, finely chopped
- Drain the black beans and sweetcorn (make sure they are thoroughly drained. The dryer the mixture the better). Place in a food processor.
- Add half of the coriander leaves and all of the stalks to the processor.
- Add the spices, flour and a pinch of salt, lemon zest, then pulse until a rough texture.
- Shape the mixture into 4 patties, roughly 2cm thick.
- Place in the fridge for at least 30 minutes. This will firm up the patties so they keep their shape when cooking.
- Melt the coconut oil and brush over the burger, then barbeque OR…
- Heat a small amount of coconut oil in a frying pan over a medium heat, and cook the patties for 10 minutes, turning halfway.
- While cooking, slice the burger buns in half and add a sauce of your choice (ketchup and sweetcorn relish is particularly good) and a slice of tomato and lettuce.
- Add the burger and pop the bun lid on top.
- Delicious served with a fresh green salad and vegetable rice.