Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

  • Rating: 4 out of 5.110 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 6 burgers

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

  • Freezable (Uncooked burgers can be frozen)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal195
fat3g
saturates0g
carbs33g
sugars7g
fibre6g
protein11g
low insalt1.38g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.110 ratings
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