Chipotle Black Bean Burger with Avocado & Greek-Style Cheese

• Wash the baby potatoes and cut them in half.
• Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the baby potatoes for 15 minutes, covered.
• Remove the lid and fry for a further 5 - 10 minutes, tossing regularly.
• Season to taste with salt and pepper.

• Chop the rest of the onion and crush or mince the garlic.
• Drain the beans and transfer to a mixing bowl, along with the garlic and onion.
• Add the egg, the Worcestershire sauce, the chipotle paste* and the panko, along with half each of the cheese and Peruvian-style spices.

*Take care, this ingredient is spicy! Use as preferred.

• Process with an immersion blender to combine.
• Add the flour and knead into a firm dough-like consistency.
• Shape the mixture into two burger patties per person.
• Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the burgers for 3 - 4 minutes per side.

Tip: add more flour as necessary if the mixture seems too wet.

• In a small bowl, combine the mayonnaise with the rest of the Peruvian-style spices.
• Halve and pit the avocado, then remove the skin and dice the flesh.
• In a bowl, combine the avocado with the roasted vegetables, the white balsamic vinegar and the rest of the cheese.
• Season to taste with salt and pepper.