Black Bean Burgers for 6

Rescaled from 4 servings.

2 1⁄4 red onion
salsa
3⁄4 red onion finely chop mix together
150 g
  • 0.15 kg
  • 0.331 lb
  • 5.29 oz
 cherry tomatoes 		finely chop
1 1⁄2 lime juice
6 shakes of Tobasco
salt
pepper
6 soft rolls sliced spread on both sides layer
6 tablespoons
  • 0.09 l
  • 90 ml
  • 18 tsp
  • 0.38 cup
  • 0.158 pint
 natural yoghurt
1⁄2 of the salsa
1 1⁄2 mango destone and finely slice
1 1⁄2 avocado destone and finely slice
6 sprigs of fresh coriander
burgers
preheat oven to 200*c roast for 25 minutes add then keep in oven for 5 more minutes
1 1⁄2 red onion blend until fine pulse shape into 6 burgers rub all over dust
300 g
  • 0.3 kg
  • 0.661 lb
  • 10.6 oz
 mixed mushrooms
150 g
  • 0.15 kg
  • 0.331 lb
  • 5.29 oz
 rye bread
1 1⁄2 teaspoon
  • 0.007 l
  • 7 1⁄2 ml
  • 1⁄2 tbsp
  • 0.032 cup
  • 0.013 pint
 ground coriander
600 g
  • 3⁄5 kg
  • 1.32 lb
  • 21.2 oz
 tin of black beans 		drain
salt
pepper
oil
ground coriander
60 g
  • 0.06 kg
  • 0.132 lb
  • 2.12 oz
 mature Cheddar 		grated
remaining salsa