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Chilli (non) carne burgers with avo smash

Chilli (non) carne burgers with avo smash

This burger is loaded with flavour and pan-frying gives it a rich, meat-like edge.

  • Serves 4
  • Less than 1 hour


  • Bean patties:
  • 2 cans (410g each) red kidney or black beans, rinsed and drained
  • 2 Tbsp (30ml) olive oil
  • 1 onion, diced
  • 1 large red pepper, diced
  • 1 clove garlic, chopped
  • ½ Tbsp (7ml) ground coriander
  • ½ Tbsp (7ml) cumin
  • ½ Tbsp (7ml) smoked paprika
  • 1 Tbsp (15ml) Worcestershire sauce
  • 1 Tbsp (15ml) tomato sauce
  • ½ cup (125ml) PnP bakery fresh breadcrumbs
  • 1-2 discs (50-100g) feta, crumbled
  • 1 large egg

  • Avo smash:
  • 2 avocados
  • Juice (60ml) and grated peel of 1 lemon
  • Salt and milled pepper
  • ½ tsp (3ml) smoked paprika
  • Handful fresh coriander
  • A few dashes Tabasco (optional)
  • 4 burger buns, for serving
  • Tomato slices, for serving
  • Baby gem lettuce, for serving


  1. Place beans on kitchen paper and dry well.
  2. Heat olive oil in a pan and sauté onion and pepper for 8-10 minutes, or until golden.
  3. Add garlic, spices and sauces and cook for a minute.
  4. Mix onion mixture with beans and remaining patty ingredients.
  5. Blitz mixture in batches to a coarse crumb – it shouldn’t turn into mash or purée.
  6. Shape into four patties and chill in the fridge for at least 30 minutes, or until firm.
  7. Pan-fry on high heat for 3-4 minutes a side.
  8. Smash avocados and combine with lemon juice and grated peel, salt, pepper, paprika, coriander and Tabasco, if using.
  9. Serve buns with tomato slices, lettuce, patties and avocado smash
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