What you'll need: 2 x 400g can of kidney beans, drained 100g breadcrumbs Small bunch of coriander, leaves picked and stalks chopped 1 egg 2 tsp mild chilli powder 200g tub of fresh salsa To serve: Burger buns Sliced avocado Sliced red onion Salad leaves Your favourite sauces and condiments
What you'll need:
- 2 x 400g can of kidney beans, drained
- 100g breadcrumbs
- Small bunch of coriander, leaves picked and stalks chopped
- 1 egg
- 2 tsp mild chilli powder
- 200g tub of fresh salsa
- Burger buns
- Sliced avocado
- Sliced red onion
- Salad leaves
- Your favourite sauces and condiments
Time: 20 minutes
To kick things off, heat your grill to a high setting. Into a bowl, toss your kidney beans along with some salt and pepper, and roughly mash with a potato masher, or the back of a fork until you’ve pretty much broken them down completely.
Add the chilli powder, the egg, the breadcrumbs, the coriander and two tbsp of the salsa. Season again to taste, and mix it all together until completely combined.
Divide the mixture into six equal portions, and then shape with wet hands into patties. Place the burgers onto a non-stick baking tray, and grill for 5 minutes on each side, until golden and crisp.
Serve in buns, with the sliced avocado, salad and onions, then have some fun with your own favourite toppings and sauces!
This Mexican Spicy Bean Burgers will go brilliantly with a lovely, hearty, savoury Malbec such as the Cassone Finca La Florenica Malbec 2016. This wine particularly likes Mexican dishes, so this two should be a winning combo!
There you have it -- a delicious recipe for Mexican Spicy Bean Burgers!
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