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Mexican bean burgers with guacamole recipe

Mexican bean burgers with guacamole recipe

18 ratings

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

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 510 calories / serving
  • Vegetarian

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

  • Energy

    2135kj
    510kcal     25%

  • Fat

    19g 27%

  • Saturates

    7g 35%

  • Sugars

    5g 6%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 66.3g Protein 21.7g Fibre 12.9g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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