Today, I discovered the downside of exercising during your lunch break.

1) I didn’t want to return to my desk and finish my proposal. I wanted to nap.
2) All I could think about for the rest of the day was burgers.

Sadly, I am not one of those girls who can only stomach a few lettuce leaves after an intense Dailey Method class (micro-movements are evil, by the way). I am the girl that wants a juicy burger, covered with cheese, slathered in BBQ sauce, accompanied by crispy fries and ideally washed down with at least two pints.

But for now, I shall refrain. Apparently all good things come to those who wait. Roll on non-healthy February!

To help satisfy my craving, tonight I made black bean and sweetcorn burgers. Simple, tasty, and meaty enough to prevent me from dreaming about biting into a cow tonight.

Black Bean & Corn Burgers

INGREDIENTS

• 1 tin black beans, drained, rinsed and slightly mashed
• 1/2 red pepper, finely diced
• 4 medium spring onions, sliced into rounds
• 1 tin sweetcorn, drained
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp taco seasoning
• a large handful of cilantro, roughly chopped
• 1 egg
• 1/2 cup wholewheat breadcrumbs
• salt & pepper to taste

METHOD

• Take all of your ingredients and mix in a large bowl until combined.
• You will likely end up with a pretty sticky mixture that doesn’t come together all that well. This is where the man power comes in.
• Take a handful of mixture and squish together in the palm of your hand until you have a medium, flat-ish ball.
• Place on a non-stick tray, press down into a burger shape using the back of a spatula, and pop in the fridge for about an hour. Now go and take a shower, read your book, or start watching the new season of the Bachelor which you have recorded from last night.
• Once the burgers have chilled (and ideally set a little) lightly mist a frying pan with a non-stick spray and place over a medium heat.
• Take the burgers, put them in the pan and press down gently again using your spatula, until they are about 1/2-3/4 inch thick.
• Each burger needs approximately 4 minutes on each side. Jut enough to give some colour and heat all the way through. Be careful when you turn them over as you may loose some corn / pepper. Fancy flipping should be avoided!

I like to serve my burgers on a wholewheat bun with spinach leaves and a sour cream, avocado spread. Which is as simple as 1, 2, 3…

1) Put the flesh of a ripe avocado in a bowl
2) Spoon in 2 tbsp low-fat sour cream
3) Squeeze in the juice of 1 small lime and mix!

Who needs mayonnaise anyway?!