These spicy veggie bean burgers are full of flavour and texture and a great meat-free option for barbecues. If you like less heat, leave out the pickled jalapeños. Each serving provides 445 kcal, 20g protein, black bean burger carbohydrate, 15g fat,16g fibre.
Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 2 minutes. Add the red pepper and fresh jalapeños and cook for a further 2 minutes. Pat the kidney beans dry, then tip them into a food processor and add the onion mixture. Pulse to combine, retaining some texture. Transfer to a large bowl and mix in the lentils and some salt and pepper. With wet hands divide the mixture into 4 equal portions and shape into patties.
Lay them on a plate and chill in the fridge for 30 minutes. Heat a frying pan over a high heat. Once hot, spray the surface with oil, then add the patties. Cook for 2 minutes on each side, spraying with a little more oil before you turn them.
Transfer the patties to a baking tray and cook in the oven for 10 minutes. In the meantime, mix the soured cream and chipotle together. Spread each side of the burger buns with chipotle soured cream. Place the bean burgers on the bottom half and top with tomato, avocado, jalapeños and lettuce. Sandwich together with the bun lids to serve.
