Spicy Black Bean Burgers on Sesame Lye Bun with Fries

Preheat oven to 180°C. Drain any liquid from the black beans. Chop half the brown onion into large chunks (you will only be using half the onion). Pick and chop the coriander leaves, discarding the stems. Slice the tomato. Cut potato in half lengthways and then into 2cm thick fries.

Tip! If you do not have a blender or food processor for step 3 then mash the black beans and finely dice the onions and coriander.

Spread the potato fries in one layer on a baking tray lined with baking paper. Drizzle olive oil over fries and season with salt and pepper. Bake in the oven for 25 minutes, turning the fries after 12 minutes.

Tip! Potatoes can be par-cooked in the microwave for 2 minutes to reduce baking time to 15-20 minutes. Using an air-fryer will also reduce cooking time.

In a food processor or blender add the black beans, sliced jalepenos (to taste), onion, coriander, rolled oats, egg and taco spice mix, salt and pepper and half the sweetcorn kernels. Blend until all ingredients are well combined. Stir in the remaining corn and form into patties.

Tip! Omit the jalepenos if you don't like the heat. If the mix is too wet to form patties, pop the mix in the freezer for 10 minutes. This will help the patties hold their shape better.

Add a drizzle of olive oil to a frying pan over a medium-high heat. When the pan is hot add the burger patties. Cook for 4-5 minutes on each side. Use a spatula to carefully flip the burgers as they are softer than a meat pattie. Top each patty with a tasty cheese slice for the last minute of cooking to melt the cheese.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and adequately cook your protein.

Cut bun in half and spread with chipotle mayo. Add the black bean burger and top with tomato slices and baby spinach. Serve fries on the side.

Preheat oven to 180°C. Drain any liquid from the black beans. Chop half the brown onion into large chunks (you will only be using half the onion). Pick and chop the coriander leaves, discarding the stems. Slice the tomato. Cut potato in half lengthways and then into 2cm thick fries.

Tip! If you do not have a blender or food processor for step 3 then mash the black beans and finely dice the onions and coriander.

Spread the potato fries in one layer on a baking tray lined with baking paper. Drizzle olive oil over fries and season with salt and pepper. Bake in the oven for 25 minutes, turning the fries after 12 minutes.

Tip! Potatoes can be par-cooked in the microwave for 2 minutes to reduce baking time to 15-20 minutes. Using an air-fryer will also reduce cooking time.

In a food processor or blender add the black beans, sliced jalepenos (to taste), onion, coriander, rolled oats, egg and taco spice mix, salt and pepper and half the sweetcorn kernels. Blend until all ingredients are well combined. Stir in the remaining corn and form into patties.

Tip! Omit the jalepenos if you don't like the heat. If the mix is too wet to form patties, pop the mix in the freezer for 10 minutes. This will help the patties hold their shape better.

Add a drizzle of olive oil to a frying pan over a medium-high heat. When the pan is hot add the burger patties. Cook for 4-5 minutes on each side. Use a spatula to carefully flip the burgers as they are softer than a meat pattie. Top each patty with a tasty cheese slice for the last minute of cooking to melt the cheese.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and adequately cook your protein.

Cut bun in half and spread with chipotle mayo. Add the black bean burger and top with tomato slices and baby spinach. Serve fries on the side.