You can make these burgers in batches of 6 or 8 and they keep brilliantly in the fridge for 3-4 days, or freeze really well, so if you make a batch at the weekend you have several weekday dinners or lunches sorted in one go!
Kidney Beans are a fantastic food – full of magnesium and potassium and with a high protein content – so a brilliant protein source for vegans and vegetarians. All the burger taste (and more!) with none of the saturated fat or other nasties from supermarket burgers (neighhhhh…..!)
For the burgers:
2 x 400g tins of kidney beans (drained if in water)
Large handful of breadcrumbs (don’t slip up here and use heavily processed white bread. I blitzed a couple of slices of chia seed bread in my food processor – but any kind of rye, sourdough or whole seeded bread would be perfect)
Small bunch of coriander
Chilli to taste (I used fresh chilli flakes but powder is fine if you prefer, or even fresh chopped birds eye chillies if you really like your burgers spicy)
Wholemeal/spelt/seeded bread rolls
2 tbsp greek yogurt
Put the beans in a large bowl and roughly mash with a potato masher. Add in the breadcrumbs, stir well, then add in the egg (already beaten), half the coriander (chopped), as much chilli as you can handle and about a third of the tub of salsa. Stir well to combine.
Form the mixture into burger shapes with your hands and place on a baking tray under a hot grill. Grill for around 5 minutes on each side – but keep an eye on them to make sure they don’t dry out too much.
Whilst the burgers are under the grill, add the rest of the chopped coriander to the yogurt along with the lime juice – I used the juice of roughly half a lime in mine. Then spread the yogurt/lime/coriander onto each side of the burger bun. Once grilled, remove from heat, place the burger into the bun, top with more salsa and sliced avocado.
I then served my burger with roasted sweet potato and a rocket salad – a nutrient packed easy dinner!