Mexican burger

Current rating: 3.5 (8 ratings)
Serves 6
Prep 20
Cook 20
  • 420g can kidney beans, drained and rinsed
  • 1 small onion, roughly chopped
  • 2 cloves garlic
  • 1 tbs coriander
  • ½ tsp ground cumin
  • 1 tsp jalapeno chilli
  • ½ cup rolled oats
  • 1 egg
  • ½ medium green capsicum, finely diced
  • 2 tbs plain flour
  • 2 tbs canola oil
  • 1 cup lettuce, shredded
  • 6 wholemeal mini pita bread, toasted
Tomato salsa
  • 1 medium tomato, finely diced
  • 1 small onion, finely diced
  • 1 tbs fresh coriander, chopped
  • 1 tbs fresh mint, chopped
  • ½ tsp ground cumin
  • 1 tbs lemon juice

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  1. Place the kidney beans, onion, garlic, coriander, cumin and jalapeno chilli in a food processor and pulse until blended but still coarse. Transfer to a large bowl, add the oats, egg and capsicum and mix together well.
  2. Divide the mixture into 6 portions and mould each portion into a patty shape using your hands. Roll each patty in the flour and shake off the excess. Heat the oil in a non-stick frypan. Cook the patties in batches over medium heat for 4 minutes each side, or until golden brown and cooked through.
  3. Mix together the salsa ingredients. Place each patty on a toasted pita bread, add a little shredded lettuce and spoon the tomato salsa over the top.

Nutrition Information