Mexican bean burgers

2 of your 5 a day, high in fibre and a great source of protein… and vegetarian!

Makes approx 6 burgers

Ingredients for the burgers:

  • 2x 400g tins of kidney beans (drained and rinsed)
  • 1 red chilli, diced
  • 3 spring onions, sliced
  • 2tsp garlic powder
  • 100g natural breadcrumbs (not golden or panko)
  • Black pepper
  • 1 egg
  • 1tsp rapeseed oil

For the avocado salsa:

  • 1 avocado, peeled and diced
  • 200g tomatoes, diced
  • Juice of 1 lime
  • Black pepper

For the yoghurt dressing:

  • 150g plain natural yoghurt
  • Juice of 1 lime
  • Small handful of fresh coriander, roughly chopped

Method:

Throw all of the burger ingredients into a food processor and blend until all ingredients are mixed together. Alternatively you can mix using your hands. If you do it this way, mash down the kidney beans a bit first.

Tip: The recipe makes about 6 burgers but any you don’t want to use can be put in the freezer for another day!

Add the oil to a pan and fry the burgers over a medium heat for approximately 10 minutes; flipping them midway through.

While the burgers are cooking you can make the salsa and dressing. Chop everything as per the recommendations in the ingredients list, mix them together and the accompaniments are ready!

Serve the burgers on their own or in wholemeal Pitta breads stuffed full of the salsa, lettuce (optional) and the dressing.

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s