Mexican Bean Patty Burger


  • 2 x 400g/14oz cans kidney beans rinsed and drained
  • 100g breadcrumb
  • 2 tsp mild chilli powder
  • small bunch coriander, stalks and leaves chopped
  • 1 egg
  • 200g tub fresh salsa
  • 150ml low-fat natural yogurt
  • juice ½ lime
  • 6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve


  • Heat grill to high. 
  • Tip the beans into a large bowl, then roughly crush with a potato masher. 
  • Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa. Then mix together well. 
  • Divide the mixture into 6, then wet your hands and shape into burger patty. 
  • Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. 
  • While the patties are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. 
  • Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a patty, another dollop of the lime yogurt and some salsa. You’re ready to serve it!