Mexican Bean Burger
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Cannellini beans (drained)
- 400 g Red kidney beans (drained)
- 3 Garlic clove (crushed)
- 1 Red onion (small; chopped)
- 1 Lime ((juice only))
- 25 g Fresh coriander (cilantro)
- 1 pinch Fine sea salt and ground black pepper
- 1 tsp Paprika
- 1 tsp Mild chilli powder
- 1 tsp Cumin
- 60 g Rolled oats
- 8 Burger buns
- 40 g Rocket (arugula)
- 8 portion Mexican coleslaw
- 8 tablespoons Greek yogurt
- 8 tablespoons Salsa (heaped)
- 8 tablespoons Guacamole
Method
- Put all of the burger ingredients into a food processor and blend to desired consistency.
- Form the burgers in to 8 patties and put on a plate and put in the fridge for 30 minutes. If the mixture is too wet, add more oats and blend again until it is more solid.
- Add some oil to a large frying pan and when hot, put the burgers in. Gently cook for 4 minutes on each side, carefully flipping.
- Add some lettuce to the bottom bun, then some coleslaw, a cooked bean burger and the top with Greek yogurt, guacamole and salsa before serving.