Dinner recipe: Black bean burgers 
– From the book Isa Does It by Isa Chandra Moskowitz 

You’ll Need:
For the burgers
1 can black beans
1 can black–eyed peas (rinsed and drained)
150g red bell pepper (finely chopped)
50g finely scallions (chopped
3 tablespoons fresh coriander (finely chopped)
2 teaspoons Jamaican curry powder
1 teaspoon salt
150ml vegetable stock
2 teaspoons fresh lime juice
200g panko bread crumbs

For the nectarine salsa:
2 nectarines (diced into ¼ inch pieces)
50g finely diced red onion
2 tablespoons fresh coriander (chopped)
1 tablespoon fresh lime juice
1 jalapeño (seeded and finely chopped)
1 teaspoon agave nectar or golden syrup
Olive oil (for spraying or brushing the pan)
8 burger buns


Preheat the oven to 400°F (200°C or Gas Mark 6)

In a medium bowl, use a small potato masher (or a strong fork) to mash the black beans and black-eyed peas to prepare the burgers. They should be good and mushy but not totally puréed, with a few beans still identifiable in the mix. Add the red pepper, scallions (spring onions), cilantro (coriander), curry powder, salt, broth, and lime juice and mix well. Mix in the panko until it all holds together. Refrigerate for 10 minutes or so, or until the salsa is ready.

To prepare the salsa, simply mix everything together in a bowl!

Line a baking sheet with parchment paper and spray or brush with oil. Form the burger mixture into 8 patties that are about 1 inch thick.Spray or brush with a little more oil and bake for 15 minutes. Flip the burgers and bake for 12 to 15 more minutes, until nicely browned.Stuff each burger into a bun and top with salsa. Serve away!

Serves 8
Total time: 45 mins
Active time: 20 mins

Related Posts

You’ll Need: 2 tbsp grapeseed oil, divided 1 large white onion (diced) 455 g mushrooms 3...

Who can resist those big puppy dog eyes and that waging tail begging your for just a little morsel...

Even wondered what the strange liquid from the can of chickpeas could be used for? Well as it turns...