Mexican Bean Burgers W/ Lime Yogurt & Salsa |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I am trying to push full forced with my diet to finally reach my 100lbs lost target. So, I am collecting every low fat recipe that looks good to me and this is the latest one. I found it in the April 2009 of BBC good food magazine. The recipe says that the uncooked burgers can be frozen so they would be good to make ahead and have when I need something quick but also healthy. Ingredients:
2 (14 ounce) cans kidney beans, rinsed and draimed |
4 ounces breadcrumbs |
2 teaspoons mild chili powder |
1 bunch fresh cilantro, stalks and leaves chopped |
1 egg |
7 ounces salsa |
1/4 pint low-fat plain yogurt |
1/2 lime, juice of |
6 whole grain buns |
Directions:
1. Heat grill/broiler to high.
2. Tip the beans into a large bowl, then roughly crush with a potato masher.
3. Add the breadcumbs, chili powder, cilantro stalks and half of the leaves, egg and 2 tablespoons salsa.
4. Season to taste and then mix together well with a fork.
5. Divide the mixture into 6, then wet your hands and shape into burgers. If you are freezing them this is the time where the burgers can be frozen.
6. Place on a non-stick baking tray, then grill for 4 to 5 minutes on each side until crisp. If cooking from frozen, bake for 20 to 30 minutes in a 400 degree oven.
7. While the burgers are cooking, mix the remaining cilantro leaves with the yogurt, lime juice and a good grind of black pepper.
8. Split the buns in half and spread the bases with some of the yogurt.
9. Top with any lettuce, onion, etc that you might like and then put a burger on top.
10. Put another dollop of lime yogurt and some salsa on top of burger and put the other half of the bun on top.
11. Serve.
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