Black Bean Burgers for 2

Rescaled from 4 servings.

3⁄4 red onion
salsa
1⁄4 red onion finely chop mix together
50 g
  • 0.05 kg
  • 0.11 lb
  • 1.76 oz
 cherry tomatoes 		finely chop
1⁄2 lime juice
2 shakes of Tobasco
salt
pepper
2 soft rolls sliced spread on both sides layer
2 tablespoons
  • 0.03 l
  • 30 ml
  • 6 tsp
  • 0.127 cup
  • 0.053 pint
 natural yoghurt
1⁄2 of the salsa
1⁄2 mango destone and finely slice
1⁄2 avocado destone and finely slice
2 sprigs of fresh coriander
burgers
preheat oven to 200*c roast for 25 minutes add then keep in oven for 5 more minutes
1⁄2 red onion blend until fine pulse shape into 2 burgers rub all over dust
100 g
  • 0.1 kg
  • 0.22 lb
  • 3.53 oz
 mixed mushrooms
50 g
  • 0.05 kg
  • 0.11 lb
  • 1.76 oz
 rye bread
1⁄2 teaspoon
  • 0.003 l
  • 2 1⁄2 ml
  • 1⁄6 tbsp
  • 0.011 cup
  • 0.004 pint
 ground coriander
200 g
  • 1⁄5 kg
  • 0.441 lb
  • 7.05 oz
 tin of black beans 		drain
salt
pepper
oil
ground coriander
20 g
  • 0.02 kg
  • 0.044 lb
  • 0.705 oz
 mature Cheddar 		grated
remaining salsa