Black Bean Burgers for 10

Rescaled from 4 servings.

3 3⁄4 red onion
salsa
1 1⁄4 red onion finely chop mix together
250 g
  • 1⁄4 kg
  • 0.551 lb
  • 8.82 oz
 cherry tomatoes 		finely chop
2 1⁄2 lime juice
10 shakes of Tobasco
salt
pepper
10 soft rolls sliced spread on both sides layer
10 tablespoons
  • 0.15 l
  • 150 ml
  • 30 tsp
  • 0.634 cup
  • 0.264 pint
 natural yoghurt
1⁄2 of the salsa
2 1⁄2 mango destone and finely slice
2 1⁄2 avocado destone and finely slice
10 sprigs of fresh coriander
burgers
preheat oven to 200*c roast for 25 minutes add then keep in oven for 5 more minutes
2 1⁄2 red onion blend until fine pulse shape into 10 burgers rub all over dust
500 g
  • 1⁄2 kg
  • 1.1 lb
  • 17.6 oz
 mixed mushrooms
250 g
  • 1⁄4 kg
  • 0.551 lb
  • 8.82 oz
 rye bread
2 1⁄2 teaspoon
  • 0.013 l
  • 12 1⁄2 ml
  • 5⁄6 tbsp
  • 0.053 cup
  • 0.022 pint
 ground coriander
1000 g
  • 1 kg
  • 2.2 lb
  • 35.3 oz
 tin of black beans 		drain
salt
pepper
oil
ground coriander
100 g
  • 0.1 kg
  • 0.22 lb
  • 3.53 oz
 mature Cheddar 		grated
remaining salsa