Beans are super filling and make a great choice instead of meat for burgers. This one has a Mexican twist and uses smoky spices and zesty lime.
Serves 4, ready in about 30 minutes, plus chilling
Ingredients
2 slices of wholemeal bread from a small 400g loaf
2 x 400g cans kidney beans, drained and rinsed
2 tsp smoked paprika
1 tsp ground cumin
Large handful of fresh coriander leaves, finely chopped
Zest of 1 unwaxed lime, finely grated
1 egg, lightly beaten
Salt and freshly ground black pepper
Procedure
Put the bread in a food processor and blitz to make breadcrumbs.
Add the beans, paprika, cumin, coriander, lime zest and egg, then season and blitz again until it becomes a rough paste. Transfer the mixture
into a bowl and then divide into eight portions.
Using wet hands, shape each portion into a burger and space them apart on a baking sheet. Chill for 6 hours or overnight if time permits.
When you’re ready to cook, preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Bake the burgers for 15-20 minutes, turning halfway, until golden and crisp.
Divide the burgers between plates and serve with plenty of salad. If you like even more heat in your burger, add 2 teaspoons of hot chilli powder with the other spices.