Chipotle Black Bean Burger with Avocado & Greek-Style Cheese
with roasted vegetables & baby potatoes
Chipotle paste is made from chipotle peppers, which are actually ripened, smoked, and dried jalapeños. So while they start as jalapeños, the smoking and drying process transforms them into chipotle peppers, giving them their signature smoky flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Red onion
½ piece
Bell pepper
200 g
Baby potatoes
½ pack
Black beans
½ piece
Garlic
½ piece
Egg
(Contains: Ei)
10 g
Worcestershire sauce
(Contains: Mosterd, Soja, Gerst)
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
10 g
Chipotle paste
½ sachet(s)
Peruvian-style spice mix
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
½ piece
Avocado
Not included in your delivery
1.5 tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
White balsamic vinegar
1 tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Set aside a quarter of the onion to use later, then cut the rest into wedges.
- Cut the bell pepper into strips, then transfer both to a parchment-lined baking sheet.
- Drizzle with olive oil and season with salt and pepper, then roast in the oven for 15 - 20 minutes.
- 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.
- Serve the burgers with the baby potatoes.
- Top the burgers with the avocado salsa.
- Serve the mayonnaise alongside.
