Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

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(62 ratings)

By

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Makes 6 burgers

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

Nutrition and extra info

Additional info

  • Uncooked burgers can be frozen
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
195
protein
11g
carbs
33g
fat
3g
saturates
0g
fibre
6g
sugar
7g
salt
1.38g

Ingredients

  • 2 x 400g/14oz cans kidney beans, rinsed and drained
  • 100g breadcrumbs
  • 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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, April 2009

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Comments

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chrisbuc's picture
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Good recipe - especially the yogurt (you gan use a squeeze of lemon if you're out of lime - I added a little cumin also). Pattis do need spicing up a bit and a little salt. I though a little melted chese would work also.

lanakidd's picture
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Tastes great, really quick to make. Loved it!

lanakidd's picture
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Tastes great, really quick to make. Loved it!

amyjenks's picture

Found the mixture a little too sloppy and bland. Did not cook too well either. Could do with more spicing. But still filling and healthy, and froze well.

georginaelizabeth's picture

Going on some of the comments that this recipe was a bit bland I added cumin and coriander to the burgers and they were amazing!

Uber tasty and I didn't feel uncomfortably full afterwards like I do with a beef burger.

I also roasted some sweet potato wedges to go with it which was amazing with the yogurt and coriander dip.

yorkshirejen's picture
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So easy they even came out well in my camper-van, cooked under the grill. I did ramp up the spices though as we liked them a little more lively.

bkelaries's picture
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Oh I also used 2 tins of mixed beans instead of just kidney beans-would recommend!

bkelaries's picture
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Super recipe, I made 8 burgers and put them in ciabatta rolls instead of burger buns. Myself and my boyfriend LOVED them and will definitely make them again.

kimmy123's picture

Very quick, easy & tasty. I had them will sweet chilli sauce instead though. I won't be buying bean burgers again....

stooboy's picture
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easy to make and very tasty. liked a lot.

emmahaller's picture
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Followed the recipe to the letter and these tasted amazing!

catherine-j's picture
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Made half the quantity. Didn't find I needed egg to bind it together. Added a bit of extra chilli, some paprika and garlic. The yoghurt and salsa was especially good with it. A bit difficult to eat as everything got a bit squashed and came out of the sides, but very yummy. Will be having the other two in my lunch box.

vespatian's picture
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Another excellent recipe! The burgers may look dry from the outside but they are not at all once you bite into them.

rhikavok's picture
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Quick, easy and tasty meal. Added some grated cheddar and fresh chilli to the mix and would maybe add some pumpkin seeds next time too. Used one tin kidney and one tin of mixed beans in mild chilli sauce for variety/flavour. Cooked on the George F and some of mix stuck to ridges but cooked nicely. Will make again.

shinju's picture

Yummy :) Ideal for veggies.

sam_sam1991's picture
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These were great! I forgot to put an egg in but they still held together well. I didnt use chilli powder, just put garlic in.
Will definatley be making these again.

cindyl's picture
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The recipe was very easy to make ..They turned out delicious..We be making them again very soon..

mazzakvk's picture
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I made this recipe yesterday and found the amount of mixture made 7 burgers of ample size. I made one for myself, 2 for my husband and froze the remainder. My husband commented that one burger would have been enough for him with the home made wedges I made alongside the burgers.

I put in quite a lot of mild chilli powdear and a hefty amount of salsa, but did find the burger a little bland, I think I might add a little extra seasoning next time round, but all in all they tasted good and were a nice change for our normal vegetarian diet.

I would definately make again.

hollee's picture
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Forgot to say that I used a mixture of kidney beans and mixed beans which can be found in tins at the supermarket.

hollee's picture
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Made a big batch of these burgers for a party-excellent as this can be done days, even weeks in advance. I added garlic, finely chopped onion and cumin and served them in halved pittas with salsa and lime mayo. Yummy Yummy!! Enjoyed by adults and kids and great finger food. I found they stayed lovely and moist aswell. Will definately make these again.

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