| Make the burgers and cook in the oven | |
1 red onion 200g mixed mushrooms 100g rye bread ground 1 tsp coriander |
Peel the onion, place in a food processor with the mushrooms, rye bread and the ground coriander, and whiz until fine. |
1 x 400g tin of black beans salt and pepper |
Drain and pulse in the black beans, season lightly with sea salt and black pepper, then divide into 4 and shape into patties, roughly 2.5cm thick. |
olive oil |
Rub all over with oil and dust with ground coriander, then place on an oiled baking tray and roast at 200C for 25 minutes, or until dark and crispy, |
40g mature Cheddar cheese 4 soft rolls |
Top with the Cheddar and warm the rolls for the last few minutes. |
| Make the salsa | |
1/2 red onion 100g ripe cherry tomatoes 1 lime chipotle Tabasco sauce |
Meanwhile, peel and very finely chop the remaining onion with the tomatoes and place in a bowl. Squeeze over the lime juice, add a few shakes of Tabasco and season to taste. |
| Prepare the toppings and serve | |
1 ripe mango 1 ripe avocado 4 tablespoons natural yoghurt 4 sprigs of fresh coriander Tabasco sauce |
Destone, peel and finely slice the mango and avocado. Halve the warm rolls and divide the yoghurt between the bases, followed by half the salsa, the mango, avocado and coriander leaves. Top with the burgers, remaining salsa and extra Tabasco, pop the lids on and press down lightly. |