Name: Mexican bean burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 medium onion finely chopped; 1 garlic clove crushed; 2 x 400 g tinned kidney beans drained; 30 ml fresh coriander chopped; 5 ml ground coriander; 5 ml ground cumin; 1 fresh red chilli seeded and finely chopped or to taste; 20 ml lemon juice; 80 ml flour; 1 egg; salt and black pepper; oil for frying

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Ingredients (12)

1	medium onion — finely chopped
1	garlic clove — crushed
2 x 400 g	tinned kidney beans — drained
30 ml	fresh coriander — chopped
5 ml	ground coriander
5 ml	ground cumin
1	fresh red chilli — seeded and finely chopped or to taste
20 ml	lemon juice
80 ml	flour
1	egg
	salt and black pepper
	oil — for frying

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Method:

Heat an AMC 16 cm Gourmet Low over a medium temperature until the Visiotherm® reaches the first red area. Sauté onions and garlic until translucent.

Meanwhile place kidney beans in an AMC 24 cm Dome and crush with a potato masher. They can be relatively chunky. Add the rest of the ingredients including the sautéed onion and garlic, and mix.

Preheat an AMC 28 cm Chef’s Pan over a medium heat until the Visiotherm® reaches the first red area. Place some oil in unit and drop in spoonfuls of the bean mixture. Cook until it starts to brown on one side, then turn over and brown the other side.

Serve on a roll or in a taco shell, soft tortilla or pita bread with guacamole, salsa, lettuce and Bulgarian yoghurt or sour cream.