Good for:
Plant based
World food:
Mexican
Nutrition per serving
Calories (kcal)
580
Fat (g)
7.0
Carbs (g)
100.0
Protein (g)
29.0
Salt (g)
1.7
Sugar (g)
16.0
Ingredients
2
Can
Kidney Beans (canned, rinsed and drained)
100
g
Breadcrumbs
2
tsp
Chili Powder
0.25
Cup
Coriander (stalks and leaves chopped)
1
Egg
200
g
Salsa
150
g
Low-fat natural yogurt
0.5
Lime Juices (juice of lime)
6
Burger Buns (wholemeal)
Method
- Preheat the grill to high heat. In a big mixing bowl, place the beans and mash using a potato
masher—season to taste. Using a fork, stir in the breadcrumbs, chili powder, coriander stalks, 1/2 the leaves, egg, and 2 tablespoons salsa. - Wet your hands and form the mixture into burgers in 6 equal portions. You may make the burgers frozen. Grill them until golden and crisp, 4-5 minutes on each side, on a nonstick baking tray. Bake for 20-30 minutes at 200°C/fan 180°C/gas 6 until hot, if you want to cook from frozen.
- Meanwhile, mix the leftover coriander leaves, milk, lime juice, and a good grind of black pepper. Divide the buns in half and drizzle some of the yogurts on the base.
