Mexican bean burgers with lime yoghurt – makes 6 burgers
- 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
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.