Mexican Bean Burgers With Lime Yogurt & Salsa

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

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes 6 burgers

Nutrition per serving

• Kcalories

  195

• Protein

  11g

• Carbs

  33g

• Fat

  3g

• Saturates

  0g

• Fibre

  6g

• Sugar

  7g

• Salt

  1.38g

Ingredients

• 2 x 400g/14oz cans kidney beans, rinsed and drained
• 100g breadcrumbs
• 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

Directions

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.
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.
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.

Categories: Courses, Cuisines, Dishes, Healthy