Sometimes I just love to have a hearty, filling, smoky bean burger. This is perfect for vegetarians or when you just don’t feel like eating meat. The smoky flavour of the burger goes beautifully with the sweetness of the griddled tomato and the saltiness of the haloumi. I serve this simply with a green salad but it goes perfectly with Cajun sweet potato wedges too! Makes a perfect lunch or dinner and leaving out the haloumi makes it suitable for vegans.
- 1 can of black beans, drained and left to dry a little
- 2 tbsp of Dijon mustard
- 2 tsp of chipotle paste or dried chipotle seasoning
- 1 pinch of Smoked paprika
- 2 slices of haloumi about 1 cm thick
- 2 slices of beef tomato
- Salt and pepper
- 1 tsp of balsamic vinegar
- Olive oil for cooking
- Add mustard, chipotle, paprika to the beans and mash (I use my hands). I like to leave some of the beans almost whole. I find it not only sticks together better but also creates a less mushy texture.
- Mold the bean mixture together into your burger rounds. Cover with cling film and refrigerate for at least half an hour.
- Meanwhile chop your tomatoes into slices, place on greaseproof baking sheet and season with a little balsamic vinegar, olive oil, salt and pepper
- Place in the over at 350F for about half an hour till they have caramelized.
- Prepare your haloumi by slicing it and brushing with a little olive oil.
- Bake or lightly griddle your bean burgers until they are golden and crispy. This takes a little longer in the oven and time varies depending on the thickness.
- Whilst they are cooking, griddle your haloumi till golden brown.
- Plate your burger with a slice of haloumi on each and one of your slices of tomato.
- Serve with a simple green salad or some sweet potato wedges (or both!).
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