Vegetarian Black Bean Burgers

• 1 medium Yellow onion
• 2 tbsp Olive oil
• 800 g Canned black beans
• 2 tsp Ground cumin
• 1 ½ tsp Smoked paprika
• 1 Egg
• 80 g Breadcrumbs
• 4 pieces Burger bun
• 8 leaves Iceberg lettuce
• 1 large Tomato, ripe but firm

1. Peel and finely chop the onion. Warm 1 tbsp of the olive oil in a frying pan over a medium heat, then cook the onion for 6 to 8 minutes until soft and lightly golden. Tip into a mixing bowl and let it cool for 2 minutes.
2. Drain and rinse the black beans, then pat them dry as well as you can. Add them to the bowl and mash until mostly broken down but still a little chunky. Stir in the cumin and smoked paprika.
3. Beat in the egg, then mix in the breadcrumbs until the mixture holds together when pressed. Shape into 4 patties, pressing firmly so the edges do not crack. If the mixture feels wet, leave it to stand for 5 minutes so the breadcrumbs can hydrate.
4. Heat the remaining 1 tbsp olive oil in the pan over a medium heat. Pan-fry the patties for 4 to 5 minutes per side until deeply golden and crisp, turning carefully with a spatula. If they brown too quickly, lower the heat so they heat through without burning.
5. Split the burger buns and toast them cut-side down in the pan for 1 to 2 minutes until lightly golden. Slice the tomato and separate the lettuce leaves. Build the burgers with lettuce, tomato and a black bean patty, then serve straight away.

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