Mexican Bean Burgers W Lime Yogurt Salsa Food
MEXICAN BEAN BURGERS W/ LIME YOGURT & SALSA
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.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
SPICY MEXICAN BEAN BURGER
This is an inexpensive vegetarian burger and my husband loves them. He ate one and he said they are filling, delicious and he said he wants more made when these are gone and he even said that they are better than store bought. They don't fall apart like most veggie burgers and all the ingredients are available at any grocery store.
Provided by Shannon Holmes
Categories Beans
Time 15m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in skillet over medium heat.
- Add onions, carrots, corn and chopped green pepper.
- In the meantime, place beans in a large bowl.
- Sauté until vegetables are bright in color.
- Add vegetables to beans, blend with hand mixer.
- Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
- Form into balls and smash into patties.
- Place on pieces of waxed paper and stack in Tupperware.
- Place about 5 sliced olives in middle of patty, smash to seal them inside.
- To heat, spray each burger with cooking spray.
- Heat over medium heat and cook until browned on one side.
- Flip and drop a few drops of hot sauce on burger if desired.
- I serve these with salsa, chopped onions and a cheese slice on a toasted burger bun (toast the face in the same skillet used for the burger).
Nutrition Facts : Calories 144.7, Fat 2.1, SaturatedFat 0.4, Sodium 189.8, Carbohydrate 27.6, Fiber 2.6, Sugar 2.7, Protein 4.5
MEXICAN BEAN BURGERS
This recipe was originally posted by Zenith. This member is no longer an active participant at Zaar, but I was a huge fan of her recipes, so when they went up for adoption I grabbed as many as I could. Here are her original comments: "A tasty vegetarian burger. Fairly mild -- increase spices to your taste. Adapted from 'The Vegetarian Gourmet's Easy Low-Fat Favorites.'"
Provided by spatchcock
Categories Lunch/Snacks
Time 20m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 122.4, Fat 0.8, SaturatedFat 0.2, Sodium 70.6, Carbohydrate 24.2, Fiber 5, Sugar 1.6, Protein 5.2
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