For the burgers

  • 400g can black beans, drained and rinsed
  • ½ medium avocado
  • ½ small red onion, roughly chopped
  • 2 tsp miso
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 100g brown rice, cooked
  • 30g breadcrumbs, plus extra for coating
  • Spray oil
  • 6 burger buns, halved
  • 2 tbsp baby spinach

For the salsa

  • 1 ripe nectarine, pitted and finely chopped
  • 6 cherry tomatoes, finely chopped
  • ½ small red onion, finely chopped
  • Juice of ½ lime
  • 2 tbsp coriander, roughly chopped
  • ½ tsp salt
  • ½ tsp cayenne


  1. 1

    Preheat the oven to 180°C/gas mark 4. Place the beans, avocado, onion, miso, tomato paste, smoked paprika and cayenne in a food processor and blend until smooth. Mix in the cooked brown rice and breadcrumbs.

  2. 2

    Form into 5 or 6 balls, then pat out slightly. Tip some extra breadcrumbs into a shallow bowl and coat the burger patties in them. Place on an oiled baking tray and spritz with spray oil (or drizzle a bit of oil over the patties). Bake for 25 minutes, flipping them halfway through.

  3. 3

    Mix all the salsa ingredients together in a bowl and set aside.

  4. 4

    Fill the burger buns with the baked burgers, salsa and some baby spinach to serve.

Nutritional Details

Each serving provides
  • Energy 1612kj 385kcal 19%
  • Fat 12.2g 17%
  • Saturates 1.6g 8%
  • Sugars 5.8g 6%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 754kj/180kcal

Each serving provides

49.3g carbohydrate 9.2g fibre 14.9g protein

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