Spicy black bean & halloumi burgers recipe | Good Food

Units:

700g jarred black beans
(550g drained weight)
2 tbsp olive oil
1 red onion
finely chopped
2 garlic cloves
chopped
1 jalapeño
finely chopped
1 jarred roasted red pepper
(about 75g), roughly chopped
2 tsp ground cumin
1 tsp smoked paprika
1 egg
beaten
125g fresh breadcrumbs
15g chives
finely chopped
100g halloumi
coarsely grated
4 toasted burger buns
a handful of rocket (optional) and cooked chips, to serve

For the garlic & tahini dressing

1 small whole garlic bulb
cut in half through the middle
1 tsp olive oil
100g mayonnaise
2 tbsp tahini
½ lemon
zested and juiced

For the pickled red onion

1 red onion
finely sliced
3 tbsp red wine vinegar
2 tsp caster sugar
2 tsp sumac

Method

step 1
Heat the oven to 200C/180C fan/gas 6. For the dressing, put the garlic bulb halves on a sheet of foil, then drizzle over the oil and season with a pinch of salt. Scrunch up the foil to fully enclose. Line a large baking tray with baking parchment and scatter over half the black beans, ensuring they’re in a single layer. Roast the beans alongside the garlic for 25-30 mins until the skins of the beans are splitting and slightly crisped, and the garlic has softened. Leave to cool.
step 2
Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat and cook the onion, garlic, jalapeño and roasted red pepper with a pinch of salt for 10-15 mins until softened and fragrant. Scatter in the cumin and paprika, and cook for another 2-3 mins before pouring in the remaining beans. Stir well to combine, then transfer to a plate and leave to cool slightly.
step 3
Transfer the bean and onion mix to a food processor. Blitz to a smooth paste. Transfer to a large bowl and stir through the cooled roasted beans, the egg, breadcrumbs, chives and halloumi. Mix well to combine, then shape into 4-5 patties (about 150g-160g each) using slightly wet hands. Transfer to a plate lined with baking parchment and chill for 20 mins.
step 4
Meanwhile, make the pickled red onions. Put the onion in a small non-metallic bowl and scatter over 1 tsp salt, the vinegar, sugar and sumac, then scrunch well using your hands to combine. Chill until you’re ready to assemble.
step 5
Squeeze the roasted garlic into a bowl and mash to a paste with a fork. Stir in the mayo, tahini, lemon juice and zest. Season to taste.
step 6
Heat the remaining 1 tbsp oil in a non-stick frying pan over a medium heat and cook the patties for 3-4 mins on each side until golden.
step 7
Fill each burger bun with the mayo, a bean patty, some pickled onions and rocket, if you like, then serve with chips.