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Mexican bean burgers with guacamole recipe
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These Mexican bean burgers are brilliant vegetarian alternatives to beef burgers and a great way of getting the kids involved in the kitchen. See method
Ingredients
- 400g tin red kidney beans, drained and rinsed
- 15g (1/2oz) fresh coriander
- 2 spring onions, trimmed
- 1 medium egg
- 4 pre-sliced Cheddar slices
- 1 x 250g pack microwave wholegrain rice
- 1 tbsp plain flour
- 1 ripe avocado
- 30ml (2 tbsp) half-fat soured cream
- 15ml (1 tbsp) lime juice
- 4 burger buns, split
To serve
- Iceberg lettuce leaves
- beef tomato
- sweet chilli sauce, to serve
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
2135kj
510kcal
25%
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Fat
19g
27%
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Saturates
7g
35%
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Sugars
5g
6%
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Salt
2g
33%
of the reference intake
Carbohydrate 66.3g
Protein 21.7g
Fibre 12.9g
Method
- Place the beans, coriander, spring onions, egg, and 2 cheese slices into a food processor and blitz until roughly chopped. Stir in the rice and season.
- Divide into 4 and shape into burgers with damp hands. Sprinkle the flour onto a plate and lightly coat each burger. Heat the oil on high in a large nonstick frying pan. Add the burgers to the pan then reduce heat to medium. Cook for 3-5 minutes on each side, or until golden and piping hot. Place half a cheese slice on each burger for the last 2 minutes of cooking so they melt slightly.
- Preheat the grill to high. Meanwhile, scoop the avocado into a bowl, mash with a fork, then mix in the soured cream and lime juice. Season to taste.
- Toast the cut surfaces of the burger buns under the grill for 1-2 minutes until golden. Fill each bun with a lettuce leaf, slice of tomato, burger and spoonful of the guacamole. Serve with sweet chilli sauce and extra salad.
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