Island Black Bean Burgers with Avocado Salsa - Ainsley Harriott

Ingredients

• For the Black Bean Burgers
• 2 tbsp sunflower or coconut oil, plus extra for drizzling
• ½ red onion, finely chopped
• 1 small red pepper, de-seeded and finely diced
• 1 small garlic clove, minced
• 1 medium-hot red chilli, de-seeded and finely chopped
• 1 tbsp jerk seasoning
• 45g cashew nuts
• 1 x 400g tin black beans, drained, rinsed and patted dry
• 125g ready-to-eat brown rice or bulgur wheat
• 1 heaped tbsp crunchy peanut butter
• 1 tbsp vegan mayo
• 25g panko breadcrumbs
• a handful of coriander leaves
• zest of ½ lime
• 3 tbsp fine polenta
• 2 tbsp coconut oil
• sea salt and freshly ground black pepper
• For the Salsa
• 1 large avocado, peeled, stoned and finely diced
• 2 ripe vine tomatoes, de- seeded and finely chopped
• 2 tbsp chopped coriander
• a pinch of caster sugar
• zest and juice of ½ lime
• For the Hot Pepper Mayo
• 3–4 tbsp vegan mayo
• hot pepper sauce, to taste
• To Serve
• 4 burger buns, halved
• crisp lettuce leaves, shredded