Venezuelan-Style Black Bean & Guasacaca Burger

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut the potatoes (skins on) into wedges

Add the wedges to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Peel and cut the red onion[s] into quarters

Slice 1/4 [1/2] of the onion finely and set aside, then grate the remaining onion roughly

Drain and rinse the black beans

Add the drained black beans to a bowl with the grated onion, ground cumin, Henderson's Relish, soy sauce and panko breadcrumbs

Season with a pinch of salt and pepper

Give everything a good mix up until thoroughly combined (clean hands are the best way!), then shape into 2 [4] patties – these are your black bean patties

Reserve the bowl

Add the black bean patties to one side of a baking paper-lined baking tray with a small drizzle of olive oil and cook for an initial 10-12 min or until beginning to crisp on the outside

Tip: Cooking for 4? Use 2 trays!

Meanwhile, slice the brioche buns in half

Slice the cheddar cheese thinly

Dice the tomato[es]

Chop the coriander finely, including the stalks

After the initial 10-12 min, remove the tray[s] with the black bean burgers from the oven and top them with the sliced cheese

Add the sliced brioche buns, cut side up, to the other side of the tray[s]

Return the tray[s] to the oven for 3-4 min or until the cheese has melted and the buns are warmed through

Zest the lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Chop the zested lime[s] into quarters

Add the smashed avocado to the reserved bowl with most of the chopped coriander (save some for garnish!), the lime zest and the juice of 1 [2] lime wedge[s]

Season with a pinch of salt and stir it all together – this is your guasacaca-style sauce

Combine the mayo with a small squeeze of lime juice in a bowl – this is your lime mayo