These black bean burgers are a great vegetarian alternative for a summer BBQ (or indoor BBQ!).

I’ve used black beans and chickpeas but you can use any other tinned beans you have in your cupboard. I love the Mexican flavours of black bean, jalapeno, coriander and lime but you could use haricot, butter bean or kidney.

• 1 x 400g tin of black beans, drained

• 1/2 x 400g tin of chickpeas, drained

• 3 tbsp rapeseed oil

• 1/2 red pepper

• 2 spring onions

• Small handful of fresh coriander, plus extra to serve

• 4-6 slices of pickled jalapeno, chopped

• 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1 lime, juiced

• 40-80g quinoa flakes

• 1 egg

• Salt and pepper

• 2 tbsp mayonnaise

• 2 tbsp yoghurt

• 1/2 tsp chipotle or harissa paste

Method for Black Bean and Red Pepper Burgers:

1. Preheat the oven to 200C.
2. Put half the beans in a food processor and blitz into a smooth paste, make sure to scrape down the sides of mixer.
3. Finely dice the red pepper and slice spring onion. Heat 1 tbsp oil in a frying pan, fry spring onions for a couple of minutes before adding peppers, cook for 5 minutes or until softened.
4. Roughly chop coriander and add to the bean paste along with chopped jalapeno, 1/2 the lime juice, coriander and cumin then blitz.
5. Add the rest of the beans and cooked spring onion and pepper. Pulse the food processor, keeping some texture in the beans. Check the seasoning, adding salt and pepper.
6. Finally add the egg and 50g of quinoa flakes, mix by hand to avoid breaking down the beans too much. Add more quinoa flakes if the mixture feels too wet, you want the burgers to hold together but not be too sticky.
7. Divide the mixture into four and make into patties (roughly 100g each).
8. Heat 2 tbsp of oil in a frying pan over a medium heat for a couple of minutes until hot. Fry each burger patty on one side for 5 mins before gently flipping and cooking on the other side, you want some colour on both sides.
9. Once fried on either side pop onto a tray and in the oven for 15-20 minutes until cooked all the way through.
10. Mix the mayo, yogurt and chipotle/harissa paste together adding the rest of the lime juice to taste.

Serve with a dollop of the spiced mayo, pickled jalapeno, fresh coriander and salad.