Ingredients
For the bean burgers
- 250 g chickpeas or flageolet beans
- 250 g black beans
- 1 red onion
- 50 g sesame paste
- 20 g Bresc Garlic chopped
- 8 g Bresc Coriander puree
- ½ lemon, grated peel and juice
- 8 g cumin
- 3 g chilli powder
- 1 egg
- 100 g flour
- 200 g panko
- 10 g sesame seeds
- 4 brown buns
- iceberg lettuce
- 1 avocado
- ½ red onion
- mint
- coriander
For the onion relish (1.5 k)
- 1 k onions
- 40 g Bresc Ginger puree
- 40 g Bresc Lemongrass puree
- 0.5 dl white port
- 0.5 dl white wine
- 1 dl white wine vinegar
- 1 lemon, grated peel and juice
- 250 g sugar
- 50 g butter
- salt and pepper
For the lime mayonnaise
- 200 g Bresc Alioli limón
- 150 g Greek-style yoghurt
- 10 g chives, chopped
- 10 g coriander, chopped
- 5 g mint, chopped
- 10 g Bresc WOKchilli
- 20 g Bresc Lemongrass puree