Low-calorie dinner recipe for 4 - 8 people, takes only 10 mins; recipe has kidney bean, breadcrumb, chilli powder, coriander, egg, salsa, natural yogurt, lime and burger bun.
Mexican bean burgers with lime yogurt & salsa
Course: Low-calorie dinner
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Kidney Bean: 2 x 400g/14oz cans kidney beans, rinsed and drained
- Breadcrumb: 100g breadcrumb
- Chilli Powder: 2 tsp mild chilli powder
- Coriander: small bunch coriander, stalks and leaves chopped
- Egg: 1 egg
- Salsa: 200g tub fresh salsa
- Natural Yogurt: 150ml low-fat natural yogurt
- Lime: juice 1/2 lime
- Burger Bun: 6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve
Directions
- 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 1/2 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.
