Black Bean Burgers for 5

Rescaled from 4 servings.

1 7⁄8 red onion
salsa
5⁄8 red onion finely chop mix together
125 g
  • 1⁄8 kg
  • 0.276 lb
  • 4.41 oz
 cherry tomatoes 		finely chop
1 1⁄4 lime juice
5 shakes of Tobasco
salt
pepper
5 soft rolls sliced spread on both sides layer
5 tablespoons
  • 0.075 l
  • 75 ml
  • 15 tsp
  • 0.317 cup
  • 0.132 pint
 natural yoghurt
1⁄2 of the salsa
1 1⁄4 mango destone and finely slice
1 1⁄4 avocado destone and finely slice
5 sprigs of fresh coriander
burgers
preheat oven to 200*c roast for 25 minutes add then keep in oven for 5 more minutes
1 1⁄4 red onion blend until fine pulse shape into 5 burgers rub all over dust
250 g
  • 1⁄4 kg
  • 0.551 lb
  • 8.82 oz
 mixed mushrooms
125 g
  • 1⁄8 kg
  • 0.276 lb
  • 4.41 oz
 rye bread
1 1⁄4 teaspoon
  • 0.006 l
  • 6 1⁄4 ml
  • 5⁄12 tbsp
  • 0.026 cup
  • 0.011 pint
 ground coriander
500 g
  • 1⁄2 kg
  • 1.1 lb
  • 17.6 oz
 tin of black beans 		drain
salt
pepper
oil
ground coriander
50 g
  • 0.05 kg
  • 0.11 lb
  • 1.76 oz
 mature Cheddar 		grated
remaining salsa