Doddle Mexican Bean Burgers


  • 2 cans kidney beans, drained and rinsed
  • 100g breadcrumbs
  • 2 teaspoons mild chili powder
  • 1 egg, beaten
  • Small bunch coriander, stalks and leaves finely chopped
  • 200g tub fresh salsa
  • Low fat natural yoghurt
  • Juice of 1 lime

To serve

  • 6 burger buns
  • Small salad spinach leaves
  • Thinly sliced red onion
  • Sliced avocado

The Method

Bean burgers need a helping hand, so I have added breadcrumbs and an egg and lime juice as a binder.

  1. Start by heating up the grill to a high heat. Tip the beans into a large bowl, then roughly crush (but not to a mush! Use a potato masher).
  2. Add the breadcrumbs. These can be readymade at your local store. We want n blanc burgers here, so add the chilli powder.
  3. Beat up the egg and add to the mixture along with the coriander stalks, some of the leaves and two tablespoons of salsa. Season with salt and freshly milled pepper. Bind together with a fork.
  4. Form the patties with damp hands and then chill for half an hour. There should be enough of the mixture for about 6 burgers.
  5. These burgers are great for freezing – so, if you want to freeze some for later, do that at this point. If you want to use them straight away, place the patties on a non-stick baking tray, then grill for 4-5 minutes on each side until golden and crisp. (To cook from frozen, bake at 200c for 20-30 minutes until hot through).
  6. Now, don’t waste a minute, and as the burgers are cooking you can mix the rest of the coriander leaves with the natural low fat yoghurt, lime juice and shake of black pepper.
  7. To prepare the buns you need to cut them in half. Let’s moisten their bottoms with a dollop of the yoghurt mixture.
  8. Now, for the finishing touch, sprinkle each burger with small salad spinach leaves. Add the red onion slices, and the sliced avocado. Top it off with another blob of the lime yogurt and salsa… job done! Healthy, cheap and easy.

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