Bean Burgers With Avocado And Salsa

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Open up the pocket bread to find a succulent vegetarian bean burger topped with avocado and chunky tomato salsa.

The ingredient of Bean Burgers With Avocado And Salsa

• 5 round 13cm pocket bread
• 1 750g can red kidney beans rinsed drained
• 1 small red onion finely chopped
• 1 4 cup chopped fresh coriander
• 1 egg white
• 1 1 2 tablespoons olive oil
• 60g mixed salad leaves washed dried
• 1 avocado halved stone removed peeled sliced lengthways
• 170g container chunky tomato salsa dip

The Instruction of bean burgers with avocado and salsa

• roughly tear 1 pocket bread into pieces and place in the bowl of a food processor process until fine breadcrumbs form transfer to a medium bowl and set aside
• reserve 185g 1 cup of the red kidney beans and place the remaining beans in the bowl of the food processor process in short bursts until roughly mashed add the mashed beans onion coriander egg white and reserved whole beans to the breadcrumbs and stir until well combined use damp hands to divide the mixture evenly into 4 portions shape each portion into a patty about 2cm thick and 8cm in diameter
• heat the oil in a large non stick frying pan over medium heat add the patties and cook uncovered for 4 minutes each side or until golden brown and heated through
• meanwhile preheat grill to medium high place the remaining pocket bread under preheated grill for 1 2 minutes each side or until toasted
• place the toasted pocket bread on serving plates top with the salad leaves avocado slices bean patties and then salsa serve immediately

Nutritions of Bean Burgers With Avocado And Salsa

calories: 548 983 calories
calories: 22 grams fat
calories: 4 grams saturated fat
calories: 62 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 18 grams protein
calories: n a
calories: 964 91 milligrams sodium
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calories: nutritioninformation