These Mexican bean burgers are brilliant vegetarian alternatives to beef burgers and a great way of getting the kids involved in the kitchen.
Place the beans, coriander, spring onions, egg, and 2 cheese slices into a food processor and blitz until roughly chopped. Stir in the rice and season.
Divide into 4 and shape into burgers with damp hands. Sprinkle the flour onto a plate and lightly coat each burger. Heat the oil on high in a large nonstick frying pan. Add the burgers to the pan then reduce heat to medium. Cook for 3-5 minutes on each side, or until golden and piping hot. Place half a cheese slice on each burger for the last 2 minutes of cooking so they melt slightly.
Preheat the grill to high. Meanwhile, scoop the avocado into a bowl, mash with a fork, then mix in the soured cream and lime juice. Season to taste.
Toast the cut surfaces of the burger buns under the grill for 1-2 minutes until golden. Fill each bun with a lettuce leaf, slice of tomato, burger and spoonful of the guacamole. Serve with sweet chilli sauce and extra salad.
See more Vegetarian recipes