VE TEST Caribbean Veggie Burger

Meanwhile, drain the kidney beans into a colander and rinse under cold water. Roughly chop the coriander (stalks and all). Pop the beans into a bowl and mash with a potato masher or fork until you have a rough mash. Add the leftover Caribbean adobo spice, half the coriander and the panko breadcrumbs. Use your hands to squish the ingredients into a ball that sticks together. Tip: Add a splash of water if the mixture is a bit dry.

Divide the mixture into even sized balls so you have one ball per person. Carefully latten the balls into patties 1½cm thick. Burgers made! Heat a splash of oil in a frying pan on medium-high heat and when the oil is hot, cook the burgers until crispy on both sides, 2-3 mins per side. 

Transfer the burgers to a baking tray and cook in the oven for 7-8 mins. Wipe out your frying pan we'll use it again later. Drain the juice from the pineapple rings. Keep one ring per person whole and chop the rest into small chunks. Mix the chopped pineapple with the remaining coriander in a bowl with a pinch of salt and pepper. This is your salsa. 

Heat a splash of oil in your frying pan over medium-high heat. Cook the pineapple rings so as they are nicely browned. This should take 2 mins on each side. Drizzle on the honey and then remove from the heat. Cut the burger buns in half and warm in the oven for a minute.