Makes 6 burgers
We’re trying to include more meatless dinners on the menu and these burgers are the bomb! They’re super easy to make with our without a Thermomix (and I’ve included both recipes,) and they’re cheap, nutritious and totally yum! Best of all, we love how they can be made ahead, popped into the freezer so you can create your own Mexcian magic at a moment’s notice! We love these served with all the trimmings and some Cheat’s Mexican Coleslaw!
Ingredients
1/2 red onion
1 clove garlic
2 x 400g cans red kidney beans, rinsed and drained
65g oats
1-2 teaspoons of Mexican/taco seasoning (I love the Herbie’s blend the best)
small bunch coriander, stalks and leaves
1 egg
200g fresh salsa (I like to use my own, following this recipe)
150g natural yoghurt
juice of 1/2 lime
6 wholemeal burger buns
Sliced avocado or guacomole, red onion and salad leaves (optional)
How to: Thermomix
- Place 2 tablespoons of salsa, kidney beans, onion, garlic, coriander stalks and half the leaves, egg and seasoning into TM bowl and chop for 3 seconds on speed 7.
- Add the oats to the mixture. Scrape down sides and mix for 1o seconds on reverse speed 2 using the spatula to assist. Scrape down sides and repeat.
- Divide the mixture into 6, and with wet hands, shape into patties. Cover with plastic wrap and refrigerate for 30 minutes. The firmer the burgers the better.
- The burgers can now be frozen or baked in the oven on a lined baking tray at 180C/200C for 20 – 30 minutes, until cooked through. Turn the burgers half way through cooking time.
- While the burgers are cooking, make the lime yoghurt. Drop the coriander leaves through the hole in the TM lid with the blades running on speed 7. When the leaves are finely chopped, add the lime juice and the yoghurt and mix for 15 seconds on speed 4.
- Split the buns in half and spread the bases with some of the yoghurt. Top with veggies of choice (we love avocado and sliced red onion,) top with a burger and finish it off with another dollop of salsa and yoghurt.
How to: Bowl and Spoon
- Chop the onion and coriander finely and crush the garlic.
- Tip the kidney beans into a bowl and roughly crush with a potato masher.
- Add 2 tablespoons of salsa, oats, egg and seasoning.
- Season to taste with salt and pepper. Mix well with a fork
- Divide the mixture into 6, and with wet hands, shape into patties. Cover with plastic wrap and refrigerate for 30 minutes. The firmer the burgers the better.
- The burgers can now be frozen or baked in the oven on a lined baking tray at 180C/200C for 20 – 30 minutes, until cooked through. Turn the burgers half way through cooking time.
- While the burgers are cooking, make the lime yoghurt. Mix the rest of the chopped coriander leaves with the yoghurt, lime juice and a good grind of black pepper.
- Split the buns in half and spread the bases with some of the yoghurt. Top with veggies of choice (we love avocado and sliced red onion,) top with a burger and finish it off with another dollop of salsa and yoghurt.
Other info
Prep and cooking time: 35 minutes plus 30 minutes chilling time
TIP!
To freeze the burgers, line a freezer friendly plate or tupperware container with baking paper. Cover with lid/plastic wrap. When the burgers are hard, wrap individually in baking paper and place in a ziploc bag.
Make it a Mexican fiesta and serve with some guacamole!
We like to serve this with a cheat’s Mexican coleslaw – a bag of pre made coleslaw salad dressed with some olive oil and lime juice to taste.
