Upgrade your vegan mince patties by incorporating smoky chipotle paste into the mix. Layer with pico de gallo and nachos for extra freshness and crunch
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 721 |
| Fat | 25.6g |
| Saturates | 3.1g |
| Protein | 38.4g |
| Carbs | 86.1g |
| Sugars | 12.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the burger patties, combine the mince, chipotle paste (or Tabasco Chipotle), and 1 tsp salt in a large bowl. Drain the liquid from the black beans, rinse and then mash. Stir the black beans into the mince. Form the mince into 4 patties and set aside.
Dice the tomatoes and onion. Finely chop the chilli, garlic, and coriander. Zest and juice the lime.
To make the pico de gallo, combine the tomatoes, 1/4 onion, chilli, garlic, a handful of fresh coriander, lime and sea salt (to taste) in a bowl and set aside.
Preheat a griddle pan to smoking hot. Cook the patties for 2-3 minutes per side or until charred and just cooked through.
Halve the buns. Spread the mayo on each bun, then top with the patties, pico de gallo and top with the nachos.
Serve immediately.
