30 minutes
A delicious vegetarian burger made with kidney beans and coriander, served with a tangy lime-infused yogurt and fresh salsa.
Kidney Beans, rinsed and drained
0 oz
0 oz
teaspoons
Coriander, stalks finely chopped, leaves roughly chopped
bunch
each
Fresh Salsa, reserve 2 tbsp for the burger mix
0 oz
Low-Fat Natural Yogurt
0.25 fluid ounces
Lime, juice of
each
Black Pepper, freshly ground
to taste
Wholemeal Burger Buns
each
Avocado, for serving
slices
Red Onion, for serving
slices
Salad Leaves
to serve
1. Prep the Burger Mix
Preheat your grill to a high heat setting. In a large bowl, use a potato masher to coarsely crush the kidney beans. Add breadcrumbs, chili powder, chopped coriander stalks, half of the coriander leaves, egg, and 2 tablespoons of salsa to the beans. Season with salt and pepper, then blend the ingredients thoroughly with a fork. With moistened hands, divide the mixture into 6 equal portions and shape each into a burger patty. These patties can be frozen for later use if desired.
2. Cooking
Arrange the patties on a non-stick baking tray and grill for 4-5 minutes on each side, until they are golden brown and crisp. If cooking from frozen, bake in a preheated oven at 200C/fan 180C/gas 6 for 20-30 minutes, or until thoroughly heated.
3. Prepare Toppings
While the burgers cook, stir the remaining chopped coriander leaves into the yogurt along with the lime juice. Add a generous twist of black pepper to the mixture.
4. Assemble the Burgers
Open the burger buns and spread the bottom halves with the lime yogurt. On the bottom bun, layer salad leaves, slices of avocado, and red onion. Place a bean burger on top, add another dollop of the lime yogurt, and spoon some salsa over it. Cap with the top half of the bun and serve immediately.
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