Spicy Mex Vegan Burger

If Bronwyn Kan cooks, so can we! Featuring more than 50 recipes by 17 contributors (from the hospitality, product development and food nutrition sectors), Whole Again proves that there is a whole lot of options on a whole food diet, from snacks to full meals, the book showcases natural, nutritious foods.

Bronwyn Kan: Chastise – Whole Again |RRP $45 | Beatnik Publishing

Spicy Mex Vegan Burger

Fancy a taste of the recipes <italics> Whole Again <close italics> has to offer? Try this homestyle version of a food truck favourite.

Serves 5

1 red onion, diced
1/4 cup (30g) flour or gluten-free flour
4 Tbsp (25g) ground linseed
1 Tbsp salt
1 Tbsp ground cumin
1 tsp chilli powder
1 tsp ground black pepper
2 cans kidney beans (440g once drained)
1 tomato, diced
1/2 mango, diced
Fresh coriander, finely chopped (optional)
Juice of 1/2 lemon
Salt and pepper, to taste
5 burger buns
Chipotle sauce
Corn chips
1 avocado, smashed and mixed with the juice of 1/2 a lemon

To make burger patty mixture, in a mixing bowl, combine half of the diced onion, flour, linseed, spices and kidney beans. Mix all the ingredients together by hand. Leave mixture to sit for at least 15 minutes to allow for binding.

To make salsa, in another bowl, combine the remaining diced onion, tomato, mango and coriander. Season with salt and pepper to taste and squeeze in the juice of 1/2 a lemon. Divide the burger patty mixture and form into 5 patties (weighing about 110 grams each).

In a pan over medium–high heat, fry each patty for 10-15 minutes till they are crispy on the outside. Lightly toast the buns in the same pan after you’ve cooked the patties.

To assemble the burgers, place a spoon of relish on the base of each bun. Then layer the lettuce, a generous spoonful of salsa, a burger patty, a drizzle of chipotle sauce and a few corn chips. On the top half of the bun, spread a spoonful of smashed avocado and place on top of the burger.