Mexican Black Bean Chorizo Burgers with Cilantro-Lime Corn Fritters

This Mexican inspired burger packs a punch of flavor with a chorizo flavored black bean
patty, topped with crispy cilantro – lime corn fritters, smothered in a refreshing ranch dressing! Pure perfection!

Mexican Black Bean Chorizo Burgers with Cilantro-Lime Corn Fritters [Vegan]

Ingredients

For the Burgers:

• 1/4 cup bulgur wheat
• 1 tablespoon olive oil
• 1 shallot, chopped
• 1 large clove garlic, minced
• 1 tin black beans, drained & rinsed
• 1 tablespoon tomato paste
• 1/2 tablespoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon oregano
• 1/4 teaspoon chilli
• 1 teaspoon chipotle flakes
• 1/8 teaspoon cinnamon
• 1 teaspoon coconut sugar
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 cup bread crumbs

For the Fritters:

• 1 tablespoon ground flax seeds mixed with 1/4 cup water
• 2 cups corn kernels
• 2/3 cup spelt flour (or wheat flour)
• 1/2 teaspoon baking powder
• 2 spring onions, finely sliced
• 1/4 cup chopped cilantro
• Zest + juice of 1 lime
• 1 jalapeno, finely chopped (remove seeds for less heat)
• Salt and pepper, to taste

Extras:

• Black burger buns or burger buns of choice
• Vegan ranch dressing

Preparation

For the Burgers:

1. Cook the bulgur wheat according package instructions, drain and set aside.
2. Heat the oil in a small pan. Sauté shallot and garlic until translucent, set aside.
3. Pulse the beans in a food processor, leaving some structure. Or use your hands or a fork.
4. Tip the mixture into a bowl and stir in the other ingredients (bulgur, shallot + garlic, spices & seasonings). Season with pepper and salt. Cover and place in the refrigerator for 30 minutes.
5. Form into 4 patties. Heat a pan over medium heat, add some oil and fry until golden on both sides.

For the Fritters:

1. Mix the ingredients for the fritters in a bowl, season with salt and pepper.
2. Heat some oil in a non-stick pan over medium-high heat. Add a few tablespoons of the mixture, flatten with the back of a spoon. Cook until golden and crispy on one side, flip and cook until browned on the other side (about 3 minutes per side). Repeat with the remaining batter.
3. Spread some ranch on the buns, top with a black bean – chorizo patty + a corn fritter, your favorite toppings and an extra drizzle of ranch sauce. Dig in!

https://www.onegreenplanet.org/vegan-recipe/mexican-black-bean-chorizo-burgers-with-cilantro-lime-corn-fritters-vegan/