Facebook Black Lentil and Bean Tex-Mex Burgers with Guacamole Recipe | The Spice Tailor

Black Lentil and Bean Tex-Mex Burgers with Guacamole

This is a Mexican-style burger with all your favourite Tex-Mex flavours; black beans, guacamole, sour cream and cheese, all in one delicious protein-packed vegetarian burger!
  • 4serves
  • 10mins prep
  • 15mins cook
This is a Mexican-style burger with all your favourite Tex-Mex flavours; black beans, guacamole, sour cream and cheese, all in one delicious protein-packed vegetarian burger!
Made with
Delhi Black Makhani Daal

Delhi Black Makhani Daal

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Ingredients

  • 1 packet of The Spice Tailor Black Lentil Daal (lentils are included)
  • 1 tbs. vegetable oil
  • 40-50g of dried breadcrumbs, I like panko, plus 20g extra for coating
  • 150g canned black beans or kidney beans, drained
  • 2 small handfuls of chopped fresh cilantro, leaves and stalks 
  • 1 ripe avocado, chopped up
  • 3 tbs. chopped red onion
  • 2 small tomatoes, 1 chopped and 1 sliced
  • 10ml lemon juice
  • Few leaves of baby gem lettuce or other
  • Seasoning to taste
  • 4 burger buns
Optional, but recommended, toppings:
Cheese slices, pickled jalapenos and sour cream.

Method

  1. Place the contents of both packs from the daal kit (setting aside the spices) in a saucepan. Add the black beans and cook over a moderate heat, stirring often until the lentils have thickened up, around 6-7 minutes. Stir in half the cilantro and 2 tbs. chopped onion and 35g of the crumbs and stir together. This will thicken slightly as it cools. Add some more crumbs in case it isn’t firm enough to form into burgers (it depends on how much you reduced them in the pan).
  2. Whilst they are cooling, make the topping by mashing the avocado, chopped tomato and remaining onion and cilantro and lemon juice. Season well or to taste.
  3. Once the beans are cool enough, make into four even-sized burgers and press directly into the remaining crumbs to coat on both sides. As you make the first, they should be firm, if they aren’t add more crumbs to the mix.
  4. Heat the oil in a frying pan and fry gently until golden on both sides, around 2 minutes per side. I add the cheese slice on the upper, cooked side after the first flip and let it soften as the second side cooks.
  5. Toast your buns and spread the bottom half with some sour cream, then add sliced tomato and lettuce leaves, top with the burgers and then a generous amount of the guacamole, some pickled jalapenos and finally the top bun half. Serve!

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