Best 3 Red Bean Burgers With Avocado And Lime Recipes

**Indulge in the Symphony of Flavors: Red Bean Burgers with Avocado and Lime**

Embark on a culinary journey with our delectable red bean burgers, where the earthy goodness of beans harmonizes with the vibrant zest of avocado and lime. These patties are a symphony of textures and flavors, featuring a tender and hearty core wrapped in a crispy golden crust. Topped with a creamy avocado spread and a tangy lime dressing, each bite is an explosion of savory, tangy, and refreshing notes. Served alongside a medley of roasted vegetables, these burgers offer a wholesome and satisfying meal that caters to both vegetarians and meat lovers alike.

**Additional Recipe Delights:**

1. **Creamy Avocado Spread:** Dive into a velvety embrace of creamy avocado, harmonized with zesty lime, tangy red onion, and a hint of cilantro. This luscious spread adds a layer of richness and freshness to the burgers, elevating them to a new level of culinary delight.

2. **Tangy Lime Dressing:** Prepare your palate for a vibrant burst of flavors with our tangy lime dressing. A harmonious blend of lime juice, olive oil, honey, and a touch of garlic, this dressing is the perfect accompaniment to the hearty red bean burgers.

3. **Roasted Vegetables:** Elevate your burger experience with a medley of roasted vegetables. Toss your favorite vegetables, such as bell peppers, zucchini, carrots, and broccoli, in a flavorful blend of olive oil, herbs, and spices. Roast them until tender-crisp, creating a colorful and nutritious side dish that complements the burgers beautifully.

4. **Burger Assembly:** Construct your burger masterpiece by layering the crispy red bean patty on a toasted bun. Generously spread the creamy avocado mixture on one side and drizzle the tangy lime dressing on the other. Nestle a bed of roasted vegetables in between the patty and the bun, creating a tower of flavors and textures. Take a bite and let the symphony of flavors dance on your palate.

These red bean burgers with avocado and lime are a culinary celebration that tantalizes the senses. With their satisfying texture, vibrant flavors, and nutritious ingredients, they are sure to become a staple in your recipe repertoire. So, gather your ingredients, fire up your kitchen, and embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

CILANTRO BEAN BURGERS WITH CREAMY AVOCADO-LIME SLAW

Cilantro Bean Burgers with Creamy Avocado-Lime Slaw image

Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They're also cheaper and easier to cook indoors--and we promise they're just as satisfying, especially with the mouthwatering creamy slaw on top.

Provided by Sara Haas, RDN

Categories Healthy Vegetarian Burger Recipes

Time 45m

Number Of Ingredients 18

Ingredients

1 (15 ounce) can no-salt-added black beans, rinsed
2 cloves garlic, minced, divided
½ teaspoon ground cumin
½ teaspoon salt, divided
⅛ teaspoon ground pepper
¼ cup crushed tortilla chips or panko breadcrumbs
¼ cup quick-cooking oats
2 tablespoons toasted pumpkin seeds, chopped
2 tablespoons chopped fresh cilantro plus 1/2 cup, divided
1 large egg, lightly beaten
¼ cup low-fat plain Greek yogurt
½ avocado
1 teaspoon lime zest
2 tablespoons lime juice
2 tablespoons water
4 cups shredded cabbage (green and/or red)
2 teaspoons olive oil
4 whole-wheat buns, halved and toasted

Steps:

Combine beans, half the garlic, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips (or panko), oats, pumpkin seeds, 2 tablespoons cilantro, and egg.
Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.
Meanwhile, combine the remaining 1/2 cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining 1/4 teaspoon salt. Add cabbage and toss to combine.
Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with 1/4 cup cabbage slaw each. Serve the remaining slaw on the side.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 54.7 g, Cholesterol 47.9 mg, Fat 11.4 g, Fiber 15.3 g, Protein 16 g, SaturatedFat 2.1 g, Sodium 711.7 mg, Sugar 7.2 g

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA

Mexican bean burgers with lime yogurt & salsa image

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 20m

Yield Makes 6 burgers

Number Of Ingredients 9

Ingredients

2 x 400g/14oz cans kidney beans, rinsed and drained
100g breadcrumb
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
juice ½ lime
6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve

Steps:

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Nutrition Facts : Calories 195 calories, Fat 3 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.38 milligram of sodium

JAMIE OLIVER'S VEGETARIAN BLACK BEAN BURGERS

Jamie Oliver's Vegetarian Black Bean Burgers image

Beans have been a staple in the human diet for more than 4,000 years, and in recent history, they've formed the foundation of countless vegetarian burgers. There are white bean burgers, kidney bean burgers and a plethora of other veggie burgers. Most have two things in common: beans and binders. This version from the chef Jamie Oliver's new book "Ultimate Veg" (Flatiron Books, 2020) combines black beans, rye bread, fresh mushrooms and ground coriander. Mr. Oliver tops his burgers with tangy yogurt, mangoes and salsa, but these crisp, oven-roasted patties are equally delicious with just lettuce and ketchup.

Provided by The New York Times

Categories dinner, lunch, beans, burgers, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/2 red onions
1/2 pound mixed fresh mushrooms
3 1/2 ounces rye bread, torn into 1/2-inch pieces (about 2 1/2 cups)
1 (15-ounce) can black beans, drained and roughly mashed with a fork
1 teaspoon ground coriander, plus more for dusting
Kosher salt and black pepper
Olive oil, as needed
2 ounces sharp Cheddar, grated (about 1 cup)
4 large brioche rolls, potato rolls or burger buns
4 ounces cherry tomatoes, chopped (about 1 cup)
1 lime
Chipotle hot sauce, as needed
1 ripe mango
1 ripe avocado
1/4 cup plain yogurt
4 fresh cilantro sprigs

Steps:

Heat the oven to 400 degrees. Peel and roughly chop 1 onion, then place it in a food processor. Add the mushrooms and pulse until just finely chopped. (Be careful not to overprocess into a paste.) Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.
Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet.
Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the burgers with the Cheddar. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted.
Meanwhile, peel and very finely chop the remaining 1/2 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top, then halve the lime and squeeze lime juice on top, to taste. Add a few shakes of hot sauce and season with salt and pepper to taste. Pit, peel and finely slice the mango and avocado.
Spread the yogurt on the bases of the rolls or buns, then top with half the salsa, the mango and the avocado. Add the burgers, the remaining salsa, extra Tabasco and cilantro leaves, then pop the lids on, press down lightly and serve immediately.

Tips:

For a crispier burger, cook them in a pan over medium heat until browned on both sides, then finish cooking in a preheated oven at 375°F for 10-12 minutes.
To make the burgers ahead of time, cook them according to the recipe, then let them cool completely. Store the burgers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When ready to serve, reheat the burgers in a preheated oven at 375°F until warmed through.
If you don't have any red beans on hand, you can use another type of bean, such as black beans, kidney beans, or pinto beans.
To make the burgers vegan, omit the egg and use a vegan mayonnaise.
Serve the burgers on a bun with your favorite toppings, such as sliced avocado, tomatoes, onions, and cheese.

Conclusion:

These Red Bean Burgers with Avocado and Lime are a delicious and healthy alternative to traditional beef burgers. They're packed with flavor and nutrients, and they're easy to make. So next time you're looking for a healthy and satisfying meal, give these burgers a try!