Spicy bean burgers with lime yogurt & salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6 burgers
Skip to ingredients
Showing items 1 to 3 of 6
- 2 x 400g/14oz cans kidney beansrinsed and drained
- 100g breadcrumb
- 2 tsp mild chilli powder
- small bunch corianderstalks and leaves chopped
- 1 egg
- 200g tub fresh salsa
- 150ml low-fat natural yogurt
- juice ½ lime
- 6 wholemeal burger bunssliced avocado, sliced red onion and salad leaves, to serve
Nutrition: per serving
- kcal195
- fat3g
- saturates0g
- carbs33g
- sugars7g
- fibre6g
- protein11g
- salt1.38glow
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.
