Mexican bean burgers with lime yogurt & salsa

A close up of food on a table Vegetarian Burger Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:10 mins
  • 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

Nutrient Unit
kcal 195
fat 3g
saturates 0g
carbs 33g
sugars 7g
fibre 6g
protein 11g
salt 1.38g
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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

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
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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
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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.

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