Ingredients
- 2 tbs chia seeds
- 5 tbs extra virgin olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 400g soft cooked black beans
- 1½ cups cooked medium-grain brown rice
- ⅓ cup brown rice flour
- 1½ teaspoons cumin
- 3 tbs fresh coriander (cilantro)
- 1 tsp salt
- pepper to taste
Salsa
- 1 large, firm tomato, finely diced
- ½ medium lebanese cucumber, peeled and finely diced
- ¼ red spanish onion, peeled and finely diced
- ½ medium avocado, peeled and finely diced
- 2 tbs chopped fresh coriander (cilantro)
- ½ small red chilli, deseeded, finely chopped
- 2 tbs lemon juice
- 1 tbs extra virgin olive oil
Method
- Place chia seeds in a small bowl and stir in 6 tbs of water to make “chia egg”. Allow to swell and thicken for 15–30 mins, stirring frequently to prevent clumps.
- Heat 1 tbs of oil in a large frypan. Saute onion until translucent. Add garlic and stir for another 30 secs. Set aside.
- Meanwhile, prepare salsa by combining all ingredients. Set aside. Makes approx 2 cups.
- Mash beans coarsely in a medium bowl with a fork. Add rice, rice flour, cumin, coriander, salt, pepper, “chia egg” and onion mixture. Stir until well combined, then divide mixture into 8. Using moistened hands, form 8 round balls, then flatten into burgers.
- Heat remaining oil in the frypan and cook burgers in 2 batches on medium-high for approx 3 mins on each side, or until golden. Serve immediately with burger buns of your choice or freeze burgers for up to 3 months and reheat in oven.