Black bean burgers

Name: Black bean burgers
Cook time: 25 min
Yield: 2

with kumara bites and kawakawa mayo

Ready in around 25 mins

RECIPE FACT:

Native to New Zealand, the kawakawa plant is related to pepper and kava.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE KUMARA BITES:

Line an oven tray with baking paper. Place the steamed kumara on the tray, drizzle with oil, season with salt and bake in the oven for 20-25 mins or until starting to caramelise around the edges.
2. PREPARE THE VEGETABLES:

Slice the tomato into ½ cm slices. Using half the baby cos separate the leaves. Slice the hamburger buns in half, wrap in tin foil and place in the oven in for 6-8 mins to heat.
3. TO PREPARE THE BLACK BEAN PATTIES:

Place the black beans into a sieve, rinse under cold running water and drain well. Place the beans into a bowl with the burger seasoning. Add a generous drizzle of oil and mash with a fork until well combined. Shape into 2 balls, compacting well then flatten into 1 cm patties. Place a non-stick frying pan over a medium heat with a generous pour of oil. Once hot, gently add the patties to the pan and cook for 2-3 mins undisturbed, carefully flip the patties and cook for a further 2-3 mins.
4. TO ASSEMBLE THE BURGERS:

On the base of each burger bun, smear a little of the kawakawa mayo. Top with a few baby cos leaves and place the black bean patty on top. Add a couple of slices of tomato, and a spoonful of caramelised onions. Dollop with whipped feta and season with salt and pepper before placing the bun on top.
TO SERVE:

Place black bean burgers onto plates. Serve with kumara bites and remaining kawakawa mayo. Serve any leftover vegetables on the side.