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Mexican-style bean burger with salsa

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).  
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • For the patties:
  • 1 can kidney beans 400g
  • 30 g 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
  • 200 g cherry tomatoes halved
  • juice of 1 lime
  • 1-2 pinch of chilli flakes
  • Rocket or romaine lettuce leaves
  • corn tortilla

Method
 

  1. 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.
  2. Shape 4 equal sized balls from the mixture, then press them slightly between your palms.
  3. Put the patties on a plate, cover and rest in the fridge for 20 minutes or until needed.
  4. 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.
  5. Heat some oil in a frying pan and cook the patties for 5 minutes on each side, or until golden brown.
  6. Meanwhile warm or toast the tortilla wraps.
  7. Fill each tortilla with some lettuce, salsa and a patty.