Jerk Bean Burger with Pineapple Salsa and Coriander Yoghurt

This jerk bean burger is the perfect choice for those naughty Saturday nights in with the family.

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 red onion
1 red chilli (deseeded and finely sliced)
1 lime (juiced)
Pinch of salt

For the yoghurt

natural yoghurt or vegan yoghurt 100g
1 lime (juiced)
coriander leaves
IngredientsVeg
LifestyleVegan
OccasionsVeganuary
ServesServes 4
Cook Time10 Minutes
Prep Time30 Minutes
Jerk bean burger 2

METHOD

  1. 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.

  2. Using a floured surface, shape the mixture into balls, then flatten slightly. Refrigerate for at least 30 mins to firm up.

  3. Mix all of the salsa ingredients together and set aside and do the same for the yoghurt.

  4. 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.

  5. Lightly toast your buns.

  6. 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!

Jerk Bean Burger with Pineapple Salsa and Coriander Yoghurt

This jerk bean burger is the perfect choice for those naughty Saturday nights in with the family.

Jerk bean burger 2
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 red onion
1 red chilli (deseeded and finely sliced)
1 lime (juiced)
Pinch of salt

For the yoghurt

natural yoghurt or vegan yoghurt 100g
1 lime (juiced)
coriander leaves
  1. 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.

  2. Using a floured surface, shape the mixture into balls, then flatten slightly. Refrigerate for at least 30 mins to firm up.

  3. Mix all of the salsa ingredients together and set aside and do the same for the yoghurt.

  4. 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.

  5. Lightly toast your buns.

  6. 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!

Products Used

BART3088 PASTE GARLIC
BART3088 PASTE JERK

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