A close up of two spicy bean burgers on a rectangular plate, topped with mango salsa and served with a green leaf and beansprout salad.
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4.86 from 27 votes

Thai Green Curry Spicy Bean Burgers with Mango Salsa

Easy to make home-made burger patties, from tinned cannellini and black beans, enlivened with Thai green curry paste and chili.
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Main, Vegetarian
Cuisine: Vegetarian
Keyword: Burger, Mango Salsa, Spicy Bean Burgers, Thai Green Curry Spicy Bean Burger, vegan, Vegetarian
Servings: 10 burgers
Calories: 186kcal
Author: Helen Best-Shaw

Ingredients

Thai green curry spicy bean burgers

  • 100 g potato
  • 1 tbsp Mazola corn oil
  • 1/2 onion diced
  • 400 g black beans 1 can
  • 400 g cannellini beans 1 can
  • zest of 1 lime
  • zest of 1 lemon
  • 1 handful coriander about 15g
  • 1 chili Adjust to taste. Remove seeds and chop finely.
  • 1 tbsp Thai green curry paste
  • 1 tbsp flour (gluten free if needed)
  • 1 tbsp tamari (or other gluten free soy sauce if needed)
  • salt and pepper
  • 50 g panko bread crumbs (gluten free if needed)
  • 3 tbsp Mazola oil for cooking the burgers

Mango salsa

  • 200 g mango
  • coriander
  • 0.5 red chili
  • squeeze of lime juice.

Instructions

Thai green curry spicy bean burgers

  • Peel and cut the potato into 2cm pieces. Boil in a pan of salted water for about 10 minutes. They're ready when cooked through and soft.
  • Dice the onion and fry in oil until just translucent and starting to colour.
  • Add all the ingredients except the breadcrumbs to a large bowl. Using a potato masher, mash together. Don't worry about mashing until completely smooth. Leave some texture.
  • Pour the panko breadcrumbs onto a plate. Form the burger mix into patties about 7.5cm/3" diameter, 2.5cm/1" thick, and dip both sides into the breadcrumbs. 
  • Chill the burgers in the fridge for about 30 minutes.
  • To cook, heat the oil in a medium hot frying pan and fry. Turn once after a few minutes.

Mango salsa

  • Cut the mango into small cubes of about 1cm per side. Remove and finely chop the leaves of 3-4 stalks of coriander (according to taste). Deseed and finely chop the chili.
  • Mix together gently with a squeeze of lime juice.

Notes

  • Not all Thai curry pastes are vegetarian.  Read the label carefully.  
  • This recipe is 5 Weight Watchers Smart Points

Nutrition

Calories: 186kcal | Carbohydrates: 27g | Protein: 7g | Fat: 6g | Cholesterol: 1mg | Sodium: 213mg | Potassium: 332mg | Fiber: 6g | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 30.9mg | Calcium: 65mg | Iron: 2.9mg