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Tex-Mex veggie burger

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Recipe Ingredients

  • 410g can butter beans, drained and rinsed
  • 410g can kidney beans, drained and rinsed
  • 150g sweet corn
  • 2 tbsp sliced jalapeño peppers
  • small handful of fresh coriander, plus extra to garnish
  • 2 medium eggs
  • 75g fresh or dried white breadcrumbs
  • 1 tbsp olive oil

To serve

  • 4 rolls (toasted, if you like)
  • 1 avocado, peeled, stoned and thinly sliced
  • 4 tsp sour cream
  • 4 tsp tomato salsa

Recipe Directions

  1. Put the first five ingredients and plenty of seasoning into a food processor and pulse until combined but still with a chunky texture. Empty into a large bowl and stir through the eggs and breadcrumbs. Form into four patties.
  2. Heat oil in a large non-stick frying pan; gently fry the patties for 8 to 10 minutes, carefully turning once, until golden and piping hot.
  3. Serve the burgers on buns, topped with avocado slices, a small dollop of sour cream and some tomato salsa.

Each serving 2 336kJ, 18g fat (4g saturated), 80g carbohydrate (11g total sugars).

Each Serving:

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