Mexican bean burgers with lime yogurt and salsa

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Mexican bean burgers with lime yogurt and salsa

Mexican bean burgers with lime yogurt and salsa
Mexican bean burgers with lime yogurt and salsa

Veggie burgers can be a little dry sometimes, but not these, with two zingy toppings and creamy avocado.

Ingredients

Takes 20 minutes • Makes 6 burgers2 × 400g cans kidney beans, drained and rinsed

– 100g/4oz breadcrumbs.

– 2 tsp mild chilli powder.

– 1 small bunch of fresh coriander, stalks and leaves chopped.

– 1 egg.

– 200g tub fresh salsa.

– 150g pot low-fat natural yogurt.

– juice of ½ lime.

– 6 wholemeal buns, sliced.

– salad leaves, avocado and red onion slices, to serve.

Instructions

Step 1:
Heat the grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and half the leaves, the egg and two tablespoons of the salsa, season to taste, then mix together well with a fork.

Step 2:
Divide the mixture into six, then wet your hands and shape into burgers. Place on a non-stick baking sheet, then grill for around 4–5 minutes on each side until the burgers are golden and crisp.

Step 3:
While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a grind of black pepper. Split the buns in half and spread the bases with the yogurt mix. Top each with salad leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

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