This protein-packed classic bean and lentil patty is a quick fix when you’re feeling low. You just can’t beat the flavours of a Mexican twist burger with Cheddar, jalapenos, caramelised onions and guacamole!
Click here for the lentil and bean patties recipe.
Recipe by Nia Magoulianiti-Mcgregot
Mexican twist burger with Cheddar, jalapenos, caramelised onions and guacamole
- 20g butter
- ½ red onion, thinly sliced
- 15ml (1 tbsp) honey
- 1 sprig of fresh thyme
- 10ml (2 tsp) balsamic vinegar
- 1 avocado
- 1 tomato, seeded and diced
- 1 garlic clove, crushed
- 10ml (2 tsp) fresh lemon juice
- salt and freshly ground black pepper, to taste
- olive or avocado oil, for frying
- 2 lentil and bean patties
- handful of lettuce
- 2 wholewheat burger buns
- 1 tomato, sliced
- 20g cucumber, sliced
- 2 jalapeños, sliced
- 100g white Cheddar, grated
- side salad or roast baby potatoes, to serve
Preheat the oven to 200°C.
For the caramelised onion, melt the butter in a frying pan over medium heat and fry the onion, about 10 minutes.
Add the honey, thyme and balsamic vinegar, and fry until caramelised, about 10 minutes. Set aside.
For the guacamole, scoop the flesh out of the avocado and mash roughly with a fork. Combine with the tomato, garlic and lemon juice. Season.
For the patties, heat the oil in a non-stick pan over medium heat and sear the veggie burgers, 2 minutes on each side. Place in the preheated oven to cook through, about 10 minutes.
To assemble, layer lettuce on the burger bun base, and top with a few tomato and cucumber slices, veggie patty, jalapenos, caramelised onions, guacamole and Cheddar, followed by the bun top.
Serve with a side salad or roast baby potatoes.