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Bean burgers with avocado and salsa
Bean burgers with avocado and salsa
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
"Delicious vegetarian bean burger in fluffy pita, topped with creamy avocado and fresh tomato salsa."
Ingredients:
  • 5 round 13cm pocket bread
  • 1 750g can red kidney beans, rinsed, drained
  • 1 small red onion, finely chopped
  • 62.50 ml chopped fresh coriander
  • 1 egg white
  • 27.30 gm olive oil
  • 60g mixed salad leaves, washed, dried
  • 1 avocado, halved, stone removed, peeled, sliced lengthways
  • 170g container chunky tomato salsa dip
Instructions:
  • Tear 1 pocket bread into pieces and add to the food processor. Pulse until you have fine breadcrumbs. Transfer to a medium bowl and set aside.
  • Set aside 185g (1 cup) of red kidney beans, then add the rest to the food processor. Pulse until roughly mashed. Combine the mashed beans, onion, coriander, egg white, and the reserved whole beans with breadcrumbs. Mix well. Divide the mixture into 4 equal portions and shape each into a 2cm thick, 8cm diameter patty using damp hands.
  • In a large non-stick pan over medium heat, sear the patties uncovered for 4 minutes on each side until they are golden brown and cooked through.
  • Preheat the grill to medium-high while you toast the remaining pocket bread under the preheated grill for 1-2 minutes on each side, until nicely toasted.
  • Serve the toasted pocket bread on plates, then layer with salad leaves, avocado slices, bean patties, and salsa. Enjoy right away.

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