Mexican Bean Burgers with Lime Yogurt and Salsa
|Canned kidney beans||800 Gram, drained and rinsed (2 Cans Of 400 Grams Each)|
|Breadcrumbs||4 Ounce (100 Gram)|
|Mild chili powder||2 Teaspoon|
|Coriander||3⁄4 Bunch (75 gm), stalks and leaves chopped (1 Small Bunch)|
|Fresh salsa||200 Gram (1 Tub)|
|Low fat natural yogurt||1⁄4 Pint (150 Milliliter)|
|Lime juice||1 Tablespoon (Of 1/2 Lime)|
|Whole meal buns||6 (For Serving)|
|Avocados||1 , sliced (For Serving)|
|Red onions||1 , sliced (For Serving)|
|Salad leaves||1⁄2 Cup (8 tbs) (For Serving)|
1. Heat the grill to high heat.
2. In a large bowl, add the beans and roughly crush them with a potato masher.
3. Add the breadcrumbs, chilli powder, coriander stalks and about 1/2 of the coriander leaves, egg and 2 tablespoons of the salsa to the crushed beans. Add salt to taste,
4. With a fork, mix everything together well.
5. Divide it into 6 equal portions. Wet your hands and flatten and shape the portions into burger patties.
6. On a non-stick baking tray, place the burger patties.
7. Place the tray on the heated grill and grill them for 4-5 mins on each side until they are golden and crisp.
8. In a bowl, mix the remaining coriander leaves with the yogurt, lime juice and a good helping of black pepper.
9. Cut the buns horizonatlly and split them in half.
10. Spread the yogurt mixture on the bases and place the burger patties on them.
11. Top each patty with the salad leaves, avocado, onion slices, salsa and another dollop of the lime yogurt mixture, and serve.
You can freeze the uncooked burger patties after you've shaped them and cook them later.
To cook the frozen patties, bake them at 200 degree Centigrade for 20-30 mins until they are hot through.