Southwest red bean burger recipe

• 2 green chillies, deseeded
• 1 tsp toasted coriander seeds
• 1 garlic clove
• 50 g (1.8oz) coriander
• 50 g (1.8oz) mint
• 50 g (1.8oz) flat-leaf parsley
• 50 g (1.8oz) cooked spinach
• 1 tbsp olive oil, if needed
• 100 ml (3.5fl oz) mayonnaise
• 1 tbsp olive oil, for frying
• 1 onion, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 100 g (3.5oz) Portobello mushrooms, finely chopped
• 400 g (14.1oz) cooked or canned kidney beans
• 2 tbsp chopped coriander
• 50 g (1.8oz) spicy tortilla chips, crushed
• 75 g (2.6oz) fresh white breadcrumbs
• 1 tbsp hot pepper sauce
• 1 dusting of flour
• 1 splash vegetable oil, for brushing and frying
• 1 lime, juice only
• 2 tbsp peanut oil
• 0.5 garlic clove, crushed
• 1 tbsp chopped coriander
• 4 spring onions, cut into 5cm lengths and shredded sideways
• 1 red onion, halved and thinly sliced
• 2 tbsp chives, cut into 5cm lengths
• 4 Burger buns
• 8 slices tomato

1. In a bowl whisk together the lime juice, peanut oil and garlic, and add the coriander (cilantro).
2. Leave to marinate for 30 minutes.
3. Just before serving, add the onions and chives, and toss gently together.
4. Season to taste with salt and pepper.
5. To make the green chilli mayo, place all the ingredients into a blender and blitz to a smooth puree.
6. Add a table of olive oil if necessary.
7. Transfer to a bowl, and mix with the mayonnaise.
8. Place in a bowl and chill ready for use.
9. Heat the olive oil in a non-stick frying pan (skillet) and cook the onion and garlic until oftened.
10. Add the spices, mix well and cook for a further 2 minutes.
11. Add the mushrooms and cook over a low heat until soft but dry.
12. Mash the kidney beans lightly in a bowl with the back of a fork; add to the mushrooms along with the coriander (cilantro), crushed tortilla chips, breadcrumbs and hot pepper sauce.
13. Season to taste with salt and pepper.
14. Using floured hands, form the mixture into 4 evenly sized patties (if the mix is a little wet, add more breadcrumbs).
15. Brush the patties with a little oil.
16. Heat a thin film of oil in a large non-stick frying pan (skillet) and, when hot, cook the patties for 23 minutes on each side until golden and crispy.
17. Toast the buns and top the bases with 2 slices of tomato, then a good dollop of green chilli mayo, followed by a patty.
18. Finish with the three-onion ceviche, close the bun and serve straightaway.

green chillies, coriander seeds, garlic, coriander, mint, flatleaf parsley, olive oil, mayonnaise, olive oil, onion, ground cumin, ground coriander, turmeric, portobello mushrooms, kidney beans, coriander, tortilla chips, fresh white breadcrumbs, pepper sauce, dusting of flour, vegetable oil, lime, peanut oil, garlic, coriander, spring onions, red onion, chives, buns, tomato

Taken from www.lovefood.com/guide/recipes/42871/southwest-red-bean-burger-recipe (may not work)