Mexican bean burgers with guacamole recipe
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
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2135kJ 510.0kcal
- Fat
- 19g
- Saturates
- 7g
- Salt
- 2.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 66.3gProtein 21.7gFibre 12.9g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- 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.
- 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.
- 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.
- 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.
- See more Vegetarian recipes
