| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 15 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 515 |
| Fat | 32g |
| Saturates | 3g |
| Protein | 18g |
| Carbs | 38g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFTo make the burger patties, drain and rinse the black beans, peel and grate 1 garlic clove and thinly slice the spring onions, keeping the tops and tails on.
In a food processor, combine the black beans, grated garlic, oats, thyme, 1 tbsp paprika, chilli flakes, oil, 1 tsp salt and ½ tsp pepper. Blitz until combined.
Adjust the seasoning if necessary and add the spring onion. Set aside for 15 minutes to absorb.
Shape the mixture into 4 equal-sized patties. Set aside.
To prepare the tomato relish, peel the onion and slice widthways.
Peel and finely slice the remaining garlic clove.
Heat 2 tsp of olive oil in a medium-sized saucepan and sauté the onion and garlic for 5 minutes or until golden.
Stir in the vinegar, tomato, 1 tsp of paprika and cook on a medium-low heat for 10 minutes, stirring constantly, until reduced.
Season with the remaining salt and pepper and set aside.
Heat 1 tsp of olive oil in a large frying pan over a high heat.
Fry the burger patties for 4-5 minutes a side, or until crisp on the outside. Set aside and keep warm.
Heat the remaining olive oil in a non-stick pan over a high heat and fry the eggs to your liking.
To serve, halve the burger buns and spread the mayonnaise on the base of the bun. Top with the lettuce and burger patty, spoon some relish over and finish off with the egg.
Serve immediately.
