Name: Mexican-style bean burger with salsa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: For the patties:; 1 can kidney beans (400g); 30g bread crumbs (can be gluten-free); 2 spring onions, finely chopped; ½ Tbsp chipotle paste; 1 small egg, beaten; zest of 1 lime; For the salsa:; 1 red bell pepper; 1 yellow bell pepper; 2 Tbsp olive oil; 200g cherry tomatoes, halved; juice of 1 lime; 1-2 pinch of chilli flakes; Rocket or romaine lettuce leaves; corn tortilla

Mexican-style bean burger with salsa

9 Jun 2016

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This simple, yet delicious Mexican-style bean burger with roasted pepper& tomato salsa is ideal for vegetarians or the health-conscious. Instead of normal breadcrumbs you can use gluten-free versions, or just gram flour (which is low carb).

Ingredients

For the patties:
1 can kidney beans (400g)
30g bread crumbs (can be gluten-free)
2 spring onions, finely chopped
½ Tbsp chipotle paste
1 small egg, beaten
zest of 1 lime
For the salsa:
1 red bell pepper
1 yellow bell pepper
2 Tbsp olive oil
200g cherry tomatoes, halved
juice of 1 lime
1-2 pinch of chilli flakes
Rocket or romaine lettuce leaves
corn tortilla

Instructions

Drain the beans and put in a blender together with the breadcrumbs, egg, chipotle paste, spring onions and lime zest. Season with salt and pepper, then whiz until you get a coarse mixture.
Shape 4 equal sized balls from the mixture, then press them slightly between your palms.
Put the patties on a plate, cover and rest in the fridge for 20 minutes or until needed.
Make the salsa: cut the peppers into small cubes, scatter them onto a baking tray and drizzle with the oil. Grill or roast in the oven for 15 minutes, then add the tomatoes and bake for a further 5-10 minutes. Transfer the mixture and the cooking juices into a bowl, season with salt and pepper, and add the juice of the lime and the chilli flakes. Toss and set aside.
Heat some oil in a frying pan and cook the patties for 5 minutes on each side, or until golden brown.
Meanwhile warm or toast the tortilla wraps.
Fill each tortilla with some lettuce, salsa and a patty.