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Essential Red Onions
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17p each est.Price per unit
£1/kgThese Mexican-inspired bean burgers are a rich source of protein for non-meat eaters. They can easily be made vegan by replacing the cheese with Applewood vegan slices
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the onion in the large bowl of a food processor and pulse until finely chopped. Heat ½ tbsp oil in a large nonstick frying pan and add the onion and cumin. Fry, stirring regularly, for 5 minutes, then tip into a mixing bowl.
Put most of the coriander in the bowl of the food processor (reserving some of the leaves to garnish) with the beans. Whizz until a thick paste has formed, then add to the bowl with the onions. Season and stir to combine, then divide the mixture in ½, form into 2 patties and roll in the chipotle crust to coat.
Wipe out the pan used to fry the onions and heat the remaining 1½ tbsp oil over a medium heat. Fry the burgers for 4 minutes on one side, reducing the heat if needed, then carefully flip them over. Top each one with a cheese slice, cover with a lid and fry for 4 minutes more, or until the cheese has melted. Spread each bun with 1 tbsp salsa, then top with a burger, another 1 tbsp salsa, avocado, the remaining coriander and the bun lid.
You can still make these if you don’t have a food processor – finely chop the onion and coriander and use a potato masher to crush the mixed beans
Typical values per serving when made using specific products in recipe
Energy | 3,170kJ/ 759kcals |
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Fat | 37g |
Saturated Fat | 10g |
Carbohydrates | 69g |
Sugars | 10g |
Fibre | 19g |
Protein | 28g |
Salt | 2.8g |
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