Copycat Nando's Beanie Burger Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 x 400g tins black beans, drained and rinsed</li><li class="ingredients-single-item">1 red onion, finely chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 red bell pepper, finely diced</li><li class="ingredients-single-item">100g breadcrumbs (preferably panko)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for frying</li><li class="ingredients-single-item">2 tsp smoked paprika</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">½ tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">2 tbsp fresh coriander, chopped</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp black pepper</li><li class="ingredients-single-item">4 Portuguese-style burger buns</li><li class="ingredients-single-item">4 tbsp peri-peri sauce (store-bought or homemade)</li><li class="ingredients-single-item">4 lettuce leaves</li><li class="ingredients-single-item">2 tomatoes, sliced</li><li class="ingredients-single-item">1 avocado, sliced (optional)</li><li class="ingredients-single-item">4 tbsp mayonnaise (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large non-stick frying pan</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Line a baking tray with parchment paper and set aside. This will be used for finishing the patties to ensure they're thoroughly cooked with a perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped red onion and cook for 3-4 minutes until softened but not browned. Add the minced garlic and diced red pepper, cooking for another 2-3 minutes until fragrant. This gentle sautéing releases the aromatics that will flavor your burger patties.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the onion mixture to a food processor. Add half of the black beans, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Pulse until combined but still slightly chunky – this creates the perfect texture contrast in your finished burgers. Don't over-process, as you want some bean texture to remain.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the mixture to a large bowl and add the remaining whole black beans, breadcrumbs, eggs, fresh coriander, and the remaining tablespoon of olive oil. Mix thoroughly until well combined. The eggs act as a binding agent while the breadcrumbs absorb excess moisture, helping your patties maintain their shape during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the mixture into 4 equal portions and shape them into burger patties approximately 2cm thick. If the mixture feels too wet, add a tablespoon or two more breadcrumbs. If it's too dry, add a tiny splash of olive oil. Cover and refrigerate the patties for at least 30 minutes or up to 4 hours. This chilling time is crucial as it allows the patties to firm up, making them less likely to fall apart during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Once hot, carefully add the bean patties, cooking for 3-4 minutes on each side until they develop a golden-brown crust. Work in batches if necessary to avoid overcrowding the pan, which would create steam instead of the desired crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the seared patties to your prepared baking tray and bake in the preheated oven for 15-20 minutes. This double-cooking method ensures the patties are cooked through with a fantastic texture – crisp on the outside and tender in the middle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the patties are baking, prepare your burger buns. Slice them in half and lightly toast them either in a toaster, under the grill, or in a dry frying pan. Toasting the buns prevents them from becoming soggy when assembled with the saucy components.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To assemble your Copycat Nando's Beanie Burgers, spread a tablespoon of mayonnaise (if using) on the bottom half of each bun. Add a lettuce leaf, then place a hot bean patty on top. Drizzle each patty with a tablespoon of peri-peri sauce, adjusting according to how spicy you like it. Top with tomato slices and avocado if using.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Complete your burgers with the top half of the buns and serve immediately while hot. For an authentic Nando's experience, serve with sweet potato fries or corn on the cob on the side. The burgers are best enjoyed fresh, as the patties may soften if left too long.</li></ol>