Mexican Bean Burgers
Well the exams have started. Stress levels have reduced a bit, because let's face it there isn't much that can be done at this stage, apart from night before cramming, which thankfully is happening. I'll continue the good food to keep up the energy levels and feed the brain. We will just hope for the best and keep our fingers crossed. A month today it will all be over. It seems a very long way off though.
I am surprised that the kids like this meal as they can be a bit funny about things made with beans, but these burgers went down a treat last night. Use the recipe as a guide but throw in other things to enhance the flavour. We didn't have salsa but found that sweet chilli sauce was a lovely accompaniment. They are quick and easy and I would think reasonably healthy. The recipe is from the BBC goodfood website, which suggests the burgers can also be frozen.
Makes 6 burgers
2 x 400g/14oz cans kidney beans, rinsed and drained
100g breadcrumb
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
100g breadcrumb
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
juice ½ lime
Burger buns, sliced avocado, sliced red onion and salad leaves, to serve.
Method
Method
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. The burgers can now be frozen if required. If cooking straight away fry in hot oil on each side until golden and crisp.To cook from frozen, bake at 200ºC 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.
Tip: I always have fresh coriander left over if I have bought it for a recipe, freeze the left overs in the packet, as they come in handy for recipes like this.
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.
Tip: I always have fresh coriander left over if I have bought it for a recipe, freeze the left overs in the packet, as they come in handy for recipes like this.
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