Special Diet

  • 1 tablespoon sunflower oil
  • 1 onion, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 2 teaspoons Mexican or fajita spice mix
  • 2 x 400 g (13 oz) cans red kidney beans, drained and rinsed
  • 100 g (3½ oz) fresh white breadcrumbs
  • 4 tablespoons chopped fresh coriander
  • 1 egg
  • 2 teaspoons chipotle paste
  • salt and black pepper
  • 4 burger buns
  • crisp green lettuce
  • ready-made fresh tomato salsa
  • ready-made guacamole

Heat the oil in a small frying pan, add the onion and chilli and cook over a medium heat for 2–3 minutes until softened. Stir in the spice mix and cook, stirring, for 1 minute. Leave to cool slightly.

Mash the beans in a large bowl with a potato masher or fork, then add the breadcrumbs and coriander and season well with salt and pepper.

Beat the egg with the paste in a jug, then add to the bean mixture and mix together well with a fork.

Divide the bean mixture into 4 and shape each portion into a burger.

Place the burgers on a nonstick baking sheet and cook under a preheated medium-high grill for 4–5 minutes on each side until golden and cooked through.

Split the buns in half horizontally. Top the bottom halves of the buns with some lettuce and a spoonful of salsa. Place the burgers on top and finish with a spoonful of guacamole. Cover with the top halves of the buns.

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