Vegan Jamaican Burgers
Vegan Jamaican Burgers

Ingredients

Method

  • 2 ripe plantains
  • 400g tin of black beans, drained
  • 1 tsp salt
  • 1 tsp pepper
  • 1 scotch bonnet (or Jalapeño), chopped
  • 1 tsp mixed dried herbs
  • 2 tbsp chopped coriander
  • 1 red onion, chopped
  • 250g flour
  • 2 tbsp olive oil
  • Buns, salads, and relishes to serve
  • Preheat the oven to 200C. Place the plantains in a roasting tin, and roast for about 15 mins to soften. Leave to slightly cool, then peel and mash with a fork in a bowl. Add the salt and pepper, black beans, mixed herbs, chilli, coriander, and onion. Mix well, stir in the flour, and form into a thick mixture.
  • Divide your mixture into 4, and form into patties. Cover and place in the fridge for an hour, then when ready to serve, griddle the burgers in a little oil for 7 mins on each side. Serve in buns with all your favourite toppings!
30 mins
4 serving
This recipe pairs perfectly with the Pogue Vineyard Rosé 2020 from Central Victoria, Australia.

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