These burgers are a delicious, light and healthy alternative to the classic beef burger. What’s better is that they are gluten-free.

Serve these burgers with a fresh salad, or if you are feeling naughty, pair with chips for a pub-grub alternative.

Serves: 6

Preparation time: 30minutes

Cooking time: 30minutes

What you’ll need:

• 2x 400g kidney beans, rinsed, drained and mashed
• Bread crumbs made with 2 slices Genius white or brown bread
• 1 red chilli, deseeded and finely chopped
• 1 handful of fresh coriander, roughly chopped
• 2 finely sliced spring onions
• 2 garlic cloves, peeled and finely chopped
• 1 egg, beaten
• 1 heaped teaspoon ground coriander
• Salt and pepper to taste
• Vegetable oil for frying

For the garnish:

• 2 ripe tomatoes thinly sliced
• 1 ripe avocado, peeled, stoned and thinly sliced
• 1 small red onion, thinly sliced
• 290ml soured cream
• 6 Genius Seeded Rolls, cut in half

What to do:

1. To make the burgers, tip the beans into a large bowl and roughly crush with a potato masher.
2. Mix the breadcrumbs, chilli, coriander, spring onions, garlic, beaten egg, ground coriander and seasoning into the mashed beans.
3. Using your hands, form the mixture into 6-8 burgers
4. Heat 2 tablespoons of oil in a frying pan.
5. Fry the burgers in two batches until golden brown on both sides.
6. Place a burger in each roll, top with slices of tomatoes, avocado, red onion and a dollop of sour cream and serve immediately.

Recipe by Genius

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