Veggie burger

Ingredients

• 1 1/8 lbblack beans, 2 x 400g cans, drained and rinsed
• 3 tbspolive oil
• 1onion, finely diced
• 3 clovegarlic, crushed
• 2 tspsmoked paprika
• 1 1/2 tspground cumin
• 2 tbsptomato paste
• 2 1/2 ozrolled oats, blitzed to a coarse flour
• 2 ozpanko breadcrumbs
• 1 1/2 tspsea salt
• 1/2 tspblack pepper
• 4burger buns, split and toasted
• 1little gem lettuce, leaves separated
• 1tomato, sliced

Method

1. 1

   Heat the oven to 400°F. Spread the drained beans over a baking sheet and roast for 15 minutes, until they look dull and matte and some of the skins have split.

2. 2

   Meanwhile, heat a tablespoon of the oil in a pan and cook the onion with half a teaspoon of the salt for 8 minutes until soft and golden. Add the garlic, paprika, cumin and tomato paste and cook for 2 minutes more.

3. 3

   Tip the beans into a bowl and mash about two thirds of them roughly with a fork, leaving the rest intact. Stir in the onion mixture, the oat flour, the panko, the rest of the salt and the pepper. Shape into four thick patties and chill for 20 minutes.

4. 4

   Heat the remaining oil in a skillet over a medium-high heat and cook the patties for 4 to 5 minutes a side, pressing lightly, until a dark crust forms. Serve in the toasted buns with lettuce and tomato.