Bean and beef burgers with avocado smash

These bean and beef burgers are like a breath of fresh air! The lettuce cups make a lighter alternative to burger buns, and the avocado smash is a deliciously fresh topping.

  • 40 mins preparation plus refrigeration
  • Serves 6
  • Print


  • 300 g minced beef
  • 400 g can red kidney beans, drained, rinsed, mashed coarsely
  • 1 tsp smoked paprika, plus ½ teaspoon extra
  • 1 tsp ground cumin
  • 1/4 cup coarsely grated cheddar cheese
  • 1 red onion, coarsely grated
  • 1 garlic clove, crushed
  • 1 egg
  • 1 cup crushed gluten-free plain rice crackers
  • 2 tbsp olive oil
  • 4 small ripe tomatoes, chopped
  • 2 tbsp chopped fresh coriander leaves, plus extra to serve
  • 2 small avocados
  • 1 tbsp lime juice
  • 1 iceberg lettuce


  • 1
    Combine beef, beans, paprika, cumin, cheddar, onion, garlic, egg and crackers in a large bowl. Season. Shape mixture into 6 flat patties. Refrigerate for 30 minutes.
  • 2
    Heat oil in a large frying pan over medium heat. Cook patties for 5 minutes each side or until browned and cooked. Cover to keep warm.
  • 3
    Combine tomato and coriander in a small bowl. Season to taste.
  • 4
    Mash avocado and lime juice together in a medium bowl until smooth and creamy. Season.
  • 5
    Remove outer leaves from lettuce. Cut lettuce in half, then separate leaves to give 6 rounds.
  • 6
    Serve patties on lettuce leaves, topped with avocado and tomato mixture. Sprinkle with extra smoked paprika and coriander.


Patties can be made to the end of Step 2 a day ahead or freeze for 2 months.