Name: Mexican bean burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 400 gram can red kidney beans, drained, rinsed; 300 gram sanitarium vegie delights mince; 125 gram can sweetcorn, drained; 2 green onions, finely sliced; 1/3 cup (25g) dry breadcrumbs; 1/2 cup chopped coriander leaves, plus 1 tablespoon extra; 1 egg, lightly beaten; 1/2 teaspoon ground cumin; 1/3 cup (95g) low-fat natural yoghurt; 2 english muffins, split, toasted; 1/2 avocado, sliced; 2 tomatoes, cut into wedges; lettuce, to serve

Mexican bean burgers

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

400 gram can red kidney beans, drained, rinsed

300 gram sanitarium vegie delights mince

125 gram can sweetcorn, drained

2 green onions, finely sliced

1/3 cup (25g) dry breadcrumbs

1/2 cup chopped coriander leaves, plus 1 tablespoon extra

1 egg, lightly beaten

1/2 teaspoon ground cumin

1/3 cup (95g) low-fat natural yoghurt

2 english muffins, split, toasted

1/2 avocado, sliced

2 tomatoes, cut into wedges

lettuce, to serve

Method

1.Blend or process beans until coarsely chopped. Place beans and mince in a bowl with sweetcorn, green onion, breadcrumbs, coriander, egg and cumin. Mix well.

2.Shape mixture into eight patties. Mix together yoghurt and 1 tablespoon extra coriander and set aside.

3.Spray a non-stick frying pan with cooking oil spray and heat on medium. Cook patties for 3-4 minutes each side, until golden. Top each muffin half with avocado and patties.

4.Finish with coriander yoghurt and serve with tomato and lettuce.

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