• 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

    Serves: 2
    Cooking Time: 30 mins

    Ingredients

    • Caramelised onions

    • 20g butter
    • ½ red onion, thinly sliced
    • 15ml (1 tbsp) honey
    • 1 sprig of fresh thyme
    • 10ml (2 tsp) balsamic vinegar
    • Guacamole

    • 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
    • To serve

    • 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

    Instructions

    1

    Preheat the oven to 200°C.

    2

    For the caramelised onion, melt the butter in a frying pan over medium heat and fry the onion, about 10 minutes.

    3

    Add the honey, thyme and balsamic vinegar, and fry until caramelised, about 10 minutes. Set aside.

    4

    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.

    5

    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.

    6

    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.

    7

    Serve with a side salad or roast baby potatoes.

     

     

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