Heat the olive oil in a frying pan and fry the onion over a medium heat for 3 minutes until softened. Add the garlic and chilli powder and fry for a further 2 minutes then tip into a large bowl.
Drain and rinse the beans, add them to the bowl and mash with a fork or potato masher.
800 g kidney beans
Add the breadcrumbs, egg, one quarter of the salsa, half the coriander and the red onion mixture. Season with salt and pepper and mix it all together.
100 g breadcrumbs, 1 egg, 200 g salsa, 20 g fresh coriander, 1 dash salt, 1 dash black pepper
Divide the burger mix according to the number of people. Wet your hands and shape until burgers about 2cm thick. They can be frozen at this point.
To cook the burgers, pour a little oil into a frying pan over a medium heat and fry each side for 2 - 3 minutes until crisp and golden or place on the BBQ 2-3 minutes each side.
Whilst they are cooking, mix the remaining coriander with the yoghurt juice of half the limes and a dash of black pepper.
Cut the burger buns in half and spread each half with a little of the yoghurt mixture.
Add some of the rocket, tomato slices and a spoonful of salsa to the top half of the bun and place the burger in the middle. Serve with the remainder of the salad and the rest of the limes cut into wedges.
Notes
The nutritional information is an estimate and based upon a serving or 2 bean burgers only without and trimmings or bread.
Substitutions
Red kidney beans - you can also make these burgers with black pinto beans or butter beans or cannellini beans. Make sure they are pre-soaked in water only. The colour will be different if different beans are used.
Spices - instead of a mild chilli powder, you could also use smoked paprika.
Herbs - coriander or cilantro has quite a strong flavour. If this isn't for you, use fresh parsley instead.
How to Oven Bake
Lightly spray a cooking sheet with a little oil to prevent your burgers from sticking, bake at 190°C / 375°F for 12 - 15 minutes, then turn them over and bake for another 12 -15 minutes on the other side
Storage
Spicy Bean burgers will keep in the fridge for 2 - 3 days and can be reheated. They also freeze well. Place greaseproof paper between each burger to prevent them sticking together and store for up to 3 months.To reheat cooked bean burgers in the oven, cover with foil and heat at 200°C / 400°F for about 3 minutes. Covering them will stop them from drying out. You could also brush a little oil over the top. To reheat in a microwave, sprinkle a teaspoon of water over the top of each burger to prevent it from drying out and reheat for one minute on each side. To freeze the uncooked burgers, place a sheet of greaseproof paper between each one to prevent them sticking together and store for up to 3 months.