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Spicy bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

Spicy bean burgers with lime yogurt & salsa

Name: Spicy bean burgers with lime yogurt & salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 6 burgers
Cuisine: Mexican
Ingredients: 2 x 400g/14oz cans kidney beans rinsed and drained; 100g breadcrumb; 2 tsp mild chilli powder; small bunch coriander stalks and leaves chopped; 1 egg; 200g tub fresh salsa; 150ml low-fat natural yogurt; juice ½ lime; 6 wholemeal burger buns sliced avocado, sliced red onion and salad leaves, to serve

Good Food team

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Makes 6 burgers

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.2 out of 5.126 ratingsRate

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These beany veggie burgers are easy to make and the toppings make them wonderfully moist - cook from frozen to save time

Freezable (Uncooked burgers can be frozen)

Vegetarian

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Alternatives

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Chunky oven chips

A star rating of 4.7 out of 5.197 ratings

Ingredients

Nutrition

Units:

MetricUS

2 x 400g/14oz cans kidney beans

rinsed and drained
100g breadcrumb
2 tsp mild chilli powder
small bunch coriander

stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
juice ½ lime
6 wholemeal burger buns

sliced avocado, sliced red onion and salad leaves, to serve

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Nutrition: per serving

kcal195
fat3g
saturates0g
carbs33g
sugars7g
fibre6g
protein11g
salt1.38g

low

Method

step 1

Heat 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 ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
step 2

Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
step 3

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

RECIPE TIPS

SPICY VEGGIE MEATBALLS WITH PASTA

Make the mix as before, omitting the coriander, then shape into 16-20 meatballs. Toss with 1 tbsp oil in a non-stick pan and fry until browned, then pour over 500ml passata mixed with 1 tsp dried oregano, 1 tsp sugar and some seasoning. Bubble for 10 mins, season, then serve with pasta.

Recipe from Good Food magazine, April 2009

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A star rating of 4.2 out of 5.126 ratings

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