This burger contains many of the typical Tex-Mex staples that will make you full like nothing else: kidney beans, corn, avocado, and tortilla chips. Oh, and lots of cayenne pepper. If you prefer a mild version, you can leave out the cayenne, but if you love the heat, there’s really no limit; if it burns your tongue, it’s perfect.
Ingredients
For the Patties
- 1 cup (180 g) canned kidney beans, rinsed and drained
- 1 cup (180 g) canned corn
- 1 shallot, peeled
- 1 garlic clove, peeled
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ cup (40 g) breadcrumbs
- ¼ cup (25 g) oat flour
- ¼ cup (35 g) sunflower seeds
- all-purpose flour for coating
- oil for coating
For Additional
- pretzel buns
- avocado
- ketchup
- corn tortilla chips
How to Make It
- Preheat the oven to 400°F/200°C.
- Add the kidney beans, corn, shallot, and garlic in a food processor and pulse until broken up. Add the spices, breadcrumbs, oat flour, and sunflower seeds and pulse again to combine everything. The mixture should stick together but not be too mushy.
- Coat your hands in all-purpose flour to shape the burger patties. Lay them on a baking tray lined with parchment paper and spray or coat the patties with oil.
- Bake in the oven for 30 minutes until golden and crispy, flipping them once after 20 minutes. To Assemble
- Serve the burger patties in pretzel buns with avocado, ketchup, and crushed corn tortilla chips.
