Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

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(59 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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ellie-s's picture

awsome!!!!!!!!!!!!!!!!!!!!!!!!!!!! easy peasy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

lmsimp's picture

Brilliant recipe and burgers freeze really well. Our favourite is to serve without a bun on their own with avocado and wedges!

lizscarboro's picture
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Excellent - surprisingly good. I used sweet chilli sauce instead of salsa. Recipe made 8 smaller burgers of which 2 were plenty (with buns, additions, salad etc) for dinner.

pjh139psu's picture

For Vegan you might try a bit of tofu as the binder. The purpose of the egg is to bind it together. It may or may not work well.

kaydee's picture

Is there anything I can substitute for the egg as I am vegan.

karynne-marie's picture
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I am not a fan. They were very easy to make which was great. Unfortunately they tasted mushy and bland. Perhaps I was doing something wrong as everyone else seems pretty pleased or perhaps they just aren't my thing. I did like the lemon yogurt though.

jaqui_sampson's picture
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Incredibly easy and very tasty - even my carnivore husband enjoyed them! I added extra chilli powder and a dash of chilli sauce to the mix and was delighted with the taste and texture - they held together well. Didn't make the yoghurt or serve them in buns, but made some spicy sweet potato wedges and had salsa, jalapenos and guacamole on the side. A healthy, veggie alternative to burger and chips!

raffie's picture
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These are tasty and freeze well

rachelshaw0209's picture
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Excellent recipe, easy to make, really tasty and taste fab with the lime yoghurt and salsa. We added some fresh chilli which spiced things up and added extra flavour.

alice_absinthe's picture
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(Forgot to rate in my last post - oops!)

alice_absinthe's picture
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Definately a really versatile recipe - swapped the kidney beans for pinto beans and they held together fantastically (even without the egg.)

Halved the recipe and got six mini (half pitta bread) sized burgers which allowed me to test them from frozen later in the week too; huge sucess all round really.

golde001's picture
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easy to make and taste good hot or cold- definitely a success! However next time I would perhaps add more chilli seasoning for a spicier flavour.

kate1edwards's picture

Made these last night, I also thought they looked a bit dry so I brushed them with olive oil half way through cooking. They went down really well and are easily adapted to how spicy you like things.

bethyboo92's picture

they look dry...

theedda's picture
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They probably would work at a BBQ, though you wouldn't want to overcook them. I really like these; they're a bit difficult to eat, but they are very tasty and go well with Mexican food.

brightonbatfink's picture

Any idea if these would work on a bbq? Thanks.

drewsuse's picture
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I made the veggie meatball recipe, and it was great - children and grown ups loved them. I loved eating meatballs made of meat as a child, and now I'm vegetarian. I'm delighted that I've found a veggie recipe for a much missed classic.

Frantic Flapjack's picture
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These looked great but the taste was a little disappointing. Maybe they needed more seasoning.

sharonwilkinson's picture

Very easy & suprisinglydelicious. I served with guacamole rather than fresh avocado. The yoghurt & salsa really added to to the overall dish. If you follow the recipe and make 6 burgers, they are a substantial size.

wellikin's picture
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Was very easy and quick to make. I made half the recipe and made 4 burgers. Will definately make again and freeze them. I didn't make the lime nad yoghurt salsa, just served them in a roll with shredded lettuce and more of the tomato salsa on the top. :0)

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