Description
These Mexican bean burgers are a delicious and healthy vegetarian alternative to traditional burgers, featuring kidney beans, mild chili, and fresh coriander, served with a zesty lime yogurt and fresh salsa on wholemeal buns. Perfect for a quick grill with vibrant, fresh flavors.
Ingredients
Scale
Bean Burgers
- 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
- 2 tbsp fresh salsa (from the 200g tub)
Lime Yogurt & Serving
- 200g tub fresh salsa
- 150ml low-fat natural yogurt
- Juice of ½ lime
- 6 wholemeal burger buns
- Sliced avocado, sliced red onion and salad leaves, to serve
Instructions
- Prepare the Bean Mixture: Heat the grill to high. Tip the kidney beans into a large bowl and roughly crush them with a potato masher. Add the breadcrumbs, mild chilli powder, chopped coriander stalks and half the coriander leaves, the egg, and 2 tablespoons of salsa. Season with salt and pepper to taste and mix well with a fork until all ingredients are combined.
- Shape the Burgers: Divide the mixture into six equal portions. Wet your hands with water to prevent sticking and shape each portion into a burger patty. These can be frozen at this stage if desired.
- Cook the Burgers: Place the shaped burgers on a non-stick baking tray. Grill for 4-5 minutes on each side until golden and crisp. If cooking from frozen, bake in a preheated oven at 200°C (fan 180°C) / gas mark 6 for 20-30 minutes until heated through.
- Make the Lime Yogurt: While the burgers cook, combine the remaining coriander leaves with the low-fat natural yogurt, lime juice, and a good grind of black pepper. Mix thoroughly to create a fresh lime yogurt sauce.
- Assemble the Burgers: Split the wholemeal buns in half. Spread the base of each bun with a generous layer of the lime yogurt. Add salad leaves, sliced avocado, sliced red onion, then place a cooked bean burger on top. Add another dollop of lime yogurt and a spoonful of fresh salsa, then top with the bun lid and serve immediately.
Notes
- The bean burger mixture can be frozen before cooking for a convenient meal later.
- For a different meal, form the mixture into small meatballs, pan-fry with oil until browned, then simmer in a passata sauce with oregano and sugar for 10 minutes; serve with pasta.
- Adjust chili powder according to preferred spice level.
- Use gluten-free breadcrumbs to make it gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (grilling) or 20-30 minutes (baking from frozen)
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: Mexican bean burgers, vegetarian burger, healthy burgers, lime yogurt sauce, grilled bean patties, wholemeal buns
