Vegan Mexican Bean Burgers

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Step 1.

Drain tins of kidney beans, reserving 2 tbsp of the water from the tin. Add the bean water and the beans to a bowl, along with a finely chopped red onion, cumin, paprika, salt, pepper and olive oil. Add the breadcrumbs and a tbsp of coriander stalks. Mash everything together.

Step 2.

Form your mash into a lump, divide into 4 and mould into patties. Add a piece of baking paper to a baking tray. Add the patties, drizzle with olive oil and place the in oven for 25 minutes. Turn half way to ensure equal browning.

Step 3.

Yoghurt sauce time. Add your yoghurt to a bowl with 3 chopped spring onions, the zest and juice of a lime and a handful of chopped coriander. Mix everything together.

Step 4.

Slice up your avocados and toast your buns.

Step 5.

Assemble time. Dollop on some coconut yoghurt sauce. Add your burger. Top with avocado, more yoghurt and then the bun. Take a huge bite and enjoy!

Whack the burger under the grill at the end if you need it to crisp up any more.

1 1/2 Tsp Paprika
1 1/2 Tsp Cumin
1 Red Onion
2 Avocados
4 Baps
240g Coconut Yoghurt
3 Spring Onions
4 Tbsp Breadcrumbs
800g Kidney Beans
1 Lime
Bunch of Coriander
Salt
Pepper
Olive Oil