Black Bean and Sweetcorn Burger

Instructions

1. 1

   Drain and rinse the black beans, then weigh out 480 g; about two 400 g cans will provide this amount. Pat the beans dry with a clean kitchen towel, weigh out 120 g frozen corn, and finely chop the onion.

2. 2

   Heat 1 teaspoon of the oil in a large nonstick frying pan over medium heat. Cook the onion for 4 minutes, stirring occasionally, until softened.

3. 3

   In a large bowl, mash the beans thoroughly with a fork or potato masher until mostly smooth with a few small chunks. Stir in the cooked onion, frozen corn, oats, flour, cumin, chili powder and salt. Mix firmly until cohesive, then leave for 5 minutes so the oats absorb moisture.

4. 4

   Meanwhile, wash and slice the tomato, wash and dry the lettuce, and split the buns. Divide the bean mixture into four equal portions, pressing each firmly into a patty about 1.5 cm thick and smoothing any cracks around the edges.

5. 5

   Heat half the remaining oil in the same pan over medium heat. Add two patties and cook for 5–6 minutes per side, until browned, firm and hot throughout. Turn carefully with a wide spatula, and avoid pressing them down. Transfer to a plate and repeat with the remaining oil and patties.

6. 6

   Fill each bun with lettuce, a bean patty, tomato slices and one-quarter of the salsa. Serve immediately.