Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

These veggie burgers are a doddle, and the toppings make them wonderfully moist. Cook from frozen to save time

·         Cook 10 mins

·         Prep 10 mins

·         Vegetarian

·         Freezable

Nutrition per serving

195 kcalories, protein 11.0g, carbohydrate 33.0g, fat 3.0g, saturated fat 0.0g, fibre 6.0g, salt 1.38g

Ingredients

Makes 6 burgers

·         2 x 400g/14oz cans kidney beans, rinsed and drained

·         100 g breadcrumbs

·         2 tsp mild chilli powder

·         small bunch coriander, stalks and leaves chopped

·         1 egg

·         200 g tub fresh salsa

·         150 ml low-fat natural yogurt

·         juice ½ lime

·         6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve

Method

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.