Jerk Bean Burger with Pineapple Salsa and Coriander Yoghurt
Info
This jerk bean burger is the perfect choice for those naughty Saturday nights in with the family.
Ingredients
Method
Ingredients
- olive oil
- 100g fresh breadcrumbs
- 3 spring onions
- 1.5tbsp Bart jerk paste
- 2tsp Bart garlic paste
- coriander stalks
- 400g black beans
- 400g chickpeas
- 4 buns
- lettuce
- cooked beetroot (sliced)
For the salsa:
- 150g pineapple, finely chopped
- 1 small red onion
- 1 red chilli, deseeded and finely chopped
- 1 lime
- Pinch of salt
For the yoghurt
- 100g natural yoghurt
- 1 lime
- coriander leaves
Method
- Add the breadcrumbs, spring onions, coriander stalks, jerk paste, garlic paste and half of each tin of beans to a food processor with a good pinch of salt and a drizzle of olive oil. Blitz until combined to a coarse mixture. Add to bowl mixing bowl with the remaining beans and mash loosely with a potato masher, so some of the beans are still partially intact.
- Using a floured surface, shape the mixture into balls, then flatten slightly. Refrigerate for at least 30 mins to firm up.
- Mix all of the salsa ingredients together and set aside and do the same for the yoghurt.
- Heat a generous glug of oil in a frying pan over a medium high heat. Cook the patties for 3-4 mins on each side.
- Lightly toast your buns.
- Spread your yogurt on the bottom bun, pile it up with the lettuce and beetroot, followed by the patty. Then finish off with the pineapple salsa. Enjoy with sides of your choice - we think sweet potato fries go perfectly!
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