Mexican bean burgers with lime yogurt & salsa

10-30 minutes 200 kcal or less bean burger beans breadcrumb breadcrumbs budget recipes burger bun burger buns cheap dinners chilli powder coriander easy vegetarian cooking egg eggs kidney bean kidney beans lime limes low cost mains natural yogurt pulses quick salsa veggie burger

N/A

Makes 6 burgers

Source

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

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.

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.

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.