Ingredients (3 portions):

• 1/2 red onion
  
• 1 tbsp balsamic vinegar
  
• 1 fresh red chilli 
  
• 2 spring onions
  
• 1 x 400 can of black beans
  
• 100g fresh breadcrumbs
  
• 1 lemon
  
• extra virgin olive oil
  
• 1 tbsp greek yogurt
  
• 50g baby kale
  
• 30g rucola
  
• 1 big tomato
  
• olive oil
  
• 75g mozzarella
  
• 3 wholegrain buns
  

Method:

• Cut onion into rings and put in a bowl with balsamic vinegar and pinch of salt and put aside.
  
• Cut chilli in half and deseed. Chop spring onion into small pieces and put both into a bowl. Drain beans, rinse with water and dry with paper towel. Add it to the bowl with chilli and spring onion and add breadcrumbs.
  
• Season and with your hands mix and squeeze all the ingredients. Divide in 3 and form into burgers and put into the fridge for 10 minutes.
  
• In another bowl mix half lemon juice, 2 tbsp of extra virgin olive oil and yogurt. Season. Chop kale and along with rucola mix in. Put aside.
  
• Heat 1 tsp of olive oil on a pan on medium heat. When the pan is hot, cook the burgers until they are nice and brown. You can also bake them in the owen.
  
• Cut tomato and mozzarella into slices and cut the buns in half.
  
• When the burgers are nearly ready, put on each of them a slice of mozzarella and let it melt.
  
• Toast the buns. With a fork take some of the balsamic onion, on 1 side of the bun put a slice of tomato, put a burger on top of that, and on top of the burger put balsamic onion, then cover with other half of the bun. Serve with the kale salad.
  

TAGS: lunchsupper