Mexican Cannelini Bean Burgers with Guac Sauce

GF DF RSF NF
Serves: makes 2-4 thick burgers 

Ingredients:

FOR THE BURGERS
1 MCKENZIE’S Tetra Pak Cannellini Beans (380g), drained
1 egg
2 tbsp MCKENZIE’S Arrowroot Flour 
1 garlic clove, grated or minced
½ small red onion, finely chopped
1 tsp smoked paprika
1 tsp ground cumin
Zest of 1 lime
Sea salt + cracked pepper
1 tsp chilli flakes
Olive oil, for frying

FOR THE GUAC SAUCE
1 ripe avocado
1 garlic clove
Juice of 1 lime (plus a bit of zest if you want extra zing), plus 1 extra to serve 
1 small handful fresh mint leaves
1 small handful of coriander, plus extra to garnish
1 to 2 tbsp olive oil
1 tbsp water (optional - only if needed to loosen)
Salt & pepper, to taste
½ tsp chilli flakes or 1 fresh green chilli for heat, plus extra to garnish 

Method:

For the burgers, mash beans in a bowl until mostly smooth, leaving some texture. Add in all remaining burger ingredients (except oil) and mix well until a thick, shapeable dough forms. If too wet, add extra flour. If too dry, add a splash of lime juice or water. Shape into 2 thick patties (or 4 smaller ones). Chill in the fridge 15 to 20 mins to firm up. While chilling, make the Guac Sauce. 

For the Guac Sauce, toss everything into a food processor or blender. Pulse instead of blend for a chunkier texture; you want it thick and a little rustic. Taste and adjust lime, salt or oil to balance. Set aside before serving. 

Heat oil in a non-stick pan over medium heat. Cook burgers 4 to 5 mins each side, or until golden and crisp on the outside and cooked through. Serve your Guac Sauce dolloped over the hot bean burgers, with extra mint or chilli flakes on top if you like.