Mexican Bean Burgers with a Lime Yoghurt
Mexican Bean Burgers with a Lime Yoghurt

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mexican bean burgers with a lime yoghurt. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Mexican Bean Burgers with a Lime Yoghurt is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Mexican Bean Burgers with a Lime Yoghurt is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have mexican bean burgers with a lime yoghurt using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mexican Bean Burgers with a Lime Yoghurt:
  1. Get 2 can Kidney Beans
  2. Prepare 100 grams Breadcrumbs
  3. Get 2 tsp Mild chilli powder
  4. Get 1 bunch Fresh Coriander
  5. Prepare 1 Egg
  6. Prepare 200 grams Salsa (incl. extra)
  7. Take 150 grams Yoghurt
  8. Prepare 1/2 Lime (juiced)
  9. Get 6 Wholemeal Burger Buns
Steps to make Mexican Bean Burgers with a Lime Yoghurt:
  1. Rinse beans and add to a bowl, then crush with a potato masher. Heat the grill to high. Add the bread crumbs, chilli powder, coriander stalks and 1/2 the leaves, egg and 2tbsp of salsa and season to taste. Mix together well.
  2. Divide the mixture into 6, wet your hands and shape into burgers. (If you want to freeze them do so now) the place them on a non-stick baking tray and grill for 4-5 mins on each side
  3. To make the lime yoghurt, place the yoghurt in a bowl adding black pepper and remaining coriander leaves with yoghurt and also add the lime juice
  4. Arrange the burger buns and top with any salad to the buns. Place the burgers onto the buns and add the remaining salsa on top and also the lime yoghurt
  5. If want to cook them from frozen bake in oven at 200°C fan 180°C for 20/30 mins.

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