Mexican bean burgers with lime yogurt & salsa

Latest comments and suggestions

Results 61-76

• mother inferior

  30 October 2012

  mother inferior rated and commented on this recipe

  

  The first time I made these I thought they were good but the burgers themselves lacked something. I've played around with the spices and find that a teaspoon each of hot chilli powder and cumin gives a much better flavour than 2 teaspoons of mild chilli powder. The burgers hold together brilliantly and freeze really well. We eat these at least once a fortnight.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bowdenei

  07 November 2012

  Bowdenei rated and commented on this recipe

  

  I have made the burgers before and decided to try the meatballs today. I really enjoyed them but have only given it 4 stars because the sauce soaked right into the meatballs, so although they tasted good there was no sauce for the pasta. Next time I will double up on the sauce. Served with grated cheese. I also used one can of kidney beans and one can of aduki beans as my supermarket only had one can of kidney beans left in my favorite brand. They were very moist. I may also bake them next time

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fiona

  09 November 2012

  Fiona rated and commented on this recipe

  

  Loved this. Used black eyed beans as I didn't have kidney in the cupboard. The lime yogurt was fantastic. I froze some to take on a self catering holiday and they stood up well the the journey. This will become a family favourite.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ginge

  14 November 2012

  Ginge rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HF

  07 January 2013

  HF rated and commented on this recipe

  

  Amazing and cheap!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shara

  27 January 2013

  shara rated and commented on this recipe

  

  Dead easy to make. No cooking involved - just chuck them under the grill. Really tasty. The yoghurt accompaniment is a must, as it's nice and cooling - especially as I substituted the mild chilli powder for some fresh red chilli! I like mine spicy. I would definitely make these again and they are freezable so you can make a huge batch. Brilliant!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shara

  03 February 2013

  shara commented on this recipe

  Fantastic! Very tasty. Best veggie recipe I've made in ages. I threw in some fresh chillies as I like mine spicy. Took these to work the next day for my lunch and my work colleagues were all very jealous! They were all surprised I'd made them myself (and I didn't let on how easy they are to make!). Will definitely make again. Might make a few batches and put in the freezer.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bowdenei

  28 February 2013

  Bowdenei commented on this recipe

  I made the meatballs. The only change I made was to bake them in the oven while I got on with the sauce. Once the sauce was simmering I then put the meatballs in and cooked them while the spaghetti was cooking. As I love coriander I did sprinkle some chopped over the meatballs along with grated cheese. Yummy! I can't seem to highlight the stars so for the record I give it 5 stars

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Foodie

  07 March 2013

  Foodie rated and commented on this recipe

  

  Have made these many times, they are very moist and have decided we prefer them baked for 5 minutes each side which leave them mosit but not to wet with a little bit of resistance to bite through. Delicious and very easy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• flowerface

  11 March 2013

  flowerface rated and commented on this recipe

  

  Lovely and easy to make, taste very much like bean burger you would buy at the pub, etc. However, they do need much more chilli for an extra kick. I would use hot chilli powder.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lindseyjayc

  14 March 2013

  Lindseyjayc rated and commented on this recipe

  

  Too dry, I added extra cumin, prapika,

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Netto

  01 May 2013

  Netto commented on this recipe

  OMG! These are just cooking now and they look ridiculously nice. So so so so easy to make - you'd have to be an idiot to get them wrong. I seriously want to eat these now - they look just like in the picture.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Netto

  01 May 2013

  Netto rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrstt

  02 May 2013

  Mrstt rated and commented on this recipe

  

  Very tasty vegetarian option. Too blend for me with just chilli powder so instead of chilli powder I add some cumin powder and smoked paprika and also a few chopped jalapenos (and sometimes a couple of tbsps of sweetcorn) and to make it taste even more Mexican, I use low fat sour cream instead of yogurt.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Juan

  12 May 2013

  Juan rated and commented on this recipe

  

  Red onion in the mix gives it a nicer taste, very good

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• helenakeys

  23 May 2013

  helenakeys rated and commented on this recipe

  

  Absolutely loved this! This is one of my favourite dinners at the moment. (It also goes well with guacamole). :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9978/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 6 burgers

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian, Low-fat

Uncooked burgers can be frozen

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

PER SERVING

195 kcalories, protein 11.0g, carbohydrate 33.0g, fat 3.0 g, saturated fat 0.0g, fibre 6.0g, sugar 7.0g, salt 1.38 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.