Mexican Bean Burgers With Lime Yogurt Salsa Recipes

Steps:

• Heat grill/broiler to high.
• Tip the beans into a large bowl, then roughly crush with a potato masher.
• Add the breadcumbs, chili powder, cilantro stalks and half of the leaves, egg and 2 tablespoons salsa.
• Season to taste and then mix together well with a fork.
• 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.
• 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.
• While the burgers are cooking, mix the remaining cilantro leaves with the yogurt, lime juice and a good grind of black pepper.
• Split the buns in half and spread the bases with some of the yogurt.
• Top with any lettuce, onion, etc that you might like and then put a burger on top.
• Put another dollop of lime yogurt and some salsa on top of burger and put the other half of the bun on top.
• Serve.

Steps:

• Steam carrot until soft.
• Mash beans and carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs, and whoe wheat flour. Add more flour to create a firmer mixture or more salsa if the mixture is too stiff.
• Form mixture into patties.
• Bake at 425* for 15-20 minutes or until browned.

Steps:

• Mix all ingredients together in a large bowl.
• Mash with a potato masher until mashed well and thoroughly combined.
• Divide mixture into 8 balls.
• Form each ball into a thick patty.
• (This is easier if you wet your hands first.) Fry burgers in a skillet sprayed with nonstick cooking spray (or lightly greased).
• Cook until browned on both sides, turning several times.
• Serve on buns with toppings of your choice.