Mexican bean burgers with lime yoghurt – makes 6 burgers

by Debbie Gallacher

Ingredients

 

  • 800g cooked kidney beans
  • 100g breadcrumbs
  • 2 tsp chilli powder
  • small bunch coriander, stalks and leaves chopped
  • 1 egg
  • 150ml low-fat natural yogurt
  • Tub of salsa
  • 1 clove garlic, minced
  • Juice of small lime
  • 6 burger buns

 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. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp.

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.

 

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