These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian black bean burger recipe. But of course, you don’t have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic onions and a tangy, crunchy slaw make this dish a weeknight staple, and you can whip it up in under an hour.
Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs. Season, then scrunch the bean mixture together with clean hands. In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt.
Trim the kale and mix into the dressing with the rocket. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat. Slice the tomato and mozzarella into rounds and open the buns. When the burgers are almost cooked, top each one with mozzarella.
