The second burger in the World Cuisine Burger Series is this wonder of a Mexico inspired burger. The burger itself is spicy, firm and of course full of delicious black and red beans, duh! It’s everything a burger needs to be. And served with a fresh guacamole, some grilled red onion and some soft lettuce, you just can’t ask for more… Oh, except for the plantain chips. Plantain. Chips. Yes.
- 1 can of black beans
- 1 can of red kidney beans
- 1 large yellow onion
- 2 cloves of garlic
- 150 grams of walnuts
- 150 grams of sweet corn
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 handfuls cilantro
- 1 deciliter vital wheat gluten*
- 1 teaspoon each of salt and pepper
*If you cannot find vital wheat gluten, use regular flour. This will result in a less firm burger.
Process the beans in a food processor until chunky but well combined. Transfer to a mixing bowl. Mince the garlic, onion & cilantro in the food processor and proceed to add to the bean mixture. Now process the walnuts as well until chunky. Add to the mix. Add corn, sriracha, soy sauce, salt, pepper and wheat gluten. Mix, mix, mix until very firm. You should be able to form burgers that feel like they won’t fall apart. If they feel like they will, add more wheat gluten. / Shape the burgers and cook on a medium to high heat skillet 3-5 minutes on each side.
The Plantain Chips
- 1 plantain
- A pot full of oil
Remove the plantain skin and shave the plantain with a potato peeler. Add to the hot oil and fry until golden. Transfer to a paper towel lined plate and sprinkle with plenty of salt.
- Lots of freshly made guacamole.
- 1 red onion / sliced and grilled on a griddle.
- Your favourite lettuce / I love using lambs lettuce or the good old iceberg.
- Two soft, toasted and buttered (trust me) sesame burger buns.
- Lime. Lots of lime.