Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

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(67 ratings)

Prep: 10 mins Cook: 10 mins


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

  • Uncooked burgers can be frozen
  • Vegetarian

Nutrition: per serving

  • kcal195
  • fat3g
  • saturates0g
  • carbs33g
  • sugars7g
  • fibre6g
  • protein11g
  • salt1.38g
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  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g tub fresh salsa
  • 150ml low-fat natural yogurt
  • juice ½ lime



    The same shape, but smaller than…

  • 6 wholemeal burger bun, sliced avocado, sliced red onion and salad leaves, to serve


  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.

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Comments (82)

hollee's picture

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.

loakley1968's picture

I really liked this recipe, although I used haricot beans as I didn't have kidney beans at the time. My only comment would be that the mixture was quite wet and difficult to shape, I added more breadcrumbs and that did the trick. Easy to make and really tasty

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

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

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

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

These are tasty and freeze well

rachelshaw0209's picture

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

(Forgot to rate in my last post - oops!)

alice_absinthe's picture

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

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

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

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

These looked great but the taste was a little disappointing. Maybe they needed more seasoning.


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