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    Spinach, carrot & black bean burger with salsa

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    • Spinach, carrot & black bean burger with salsa

    Spinach, carrot & black bean burger with salsa

    • Preparation time: 10 minutes + chilling
    • Cooking time: 10 minutes
    • Total time: 20 minutes + chilling

    Serves: 4

    Ingredients

    ½ x 235g pack spinach, washed, not dried, plus extra to serve
    1 large carrot, peeled and shredded
    400g can Waitrose Duchy Organic Black Beans, drained
    195g can Essential Sweetcorn, drained
    1 tbsp plain flour
    1 tbsp Cypressa Brown Tahini
    1 tsp Cooks’ Ingredients Deep South Cajun Rub
    ½ x 25g pack fresh coriander, chopped
    50g breadcrumbs
    2 tsp vegetable oil
    4 tbsp houmous
    4 Essential Wholemeal Giant Baps, split
    Few red onion rings, to serve
    4 tbsp vine-ripened tomato salsa

    Method

    1. Line a large baking tray with parchment paper. Put the spinach in a large saucepan with a dash of water over a medium heat for 2-3 minutes, stirring to ensure it wilts. Set aside to cool in a sieve.

    2. Add the carrot, black beans, corn, flour, tahini, Cajun rub, coriander, breadcrumbs and spinach to a food processor and combine until the mixture comes together. Shape into 4 patties and place on the prepared tray. Chill for 15 minutes to firm up.

    3. Warm the oil in a large nonstick frying pan over a high heat. Add the patties and cook for 2-3 minutes on each side in batches, until piping hot. Add the houmous to the bun bases and top with the spinach and patties, with onion rings on top and salsa on the side. 

    Your recipe note

    Edit your recipe note

    Cook’s tipIf time is pressing, try some of the ready-to-cook burgers in our vegetarian and vegan ranges instead, such as aubergine & feta, or mushroom & chestnut (both vegetarian), or our vegan seitan burgers, cooked according to pack instructions.

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