Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

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(60 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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Zara Roberts's picture

This is a very healthy burger recipe. I wanna try this one of these days. Healthy eating and exercise are very important to the overall wellness of our body. Eating our delicious food is not forbidden as long as our health is not compromised. I'm giving this recipe a 5-star rate!

janscott1980's picture

Made these on Sat - swapped 1 tsp of chill for cumin,next time will keep 2 tsp chill and 1 tsp cumin. They were delicious, quick an easy. Loved that they kept their shape. Even OH - suspicious of healthy/veggie recipes was v v impressed.

5 stars!!

borumha2's picture

Can't find stars - 5 stars given

borumha2's picture

I've made these a few times before and they've been very successful. I play around with additions according to what's in the fridge. Never have salsa so always use tomato purée. Quick, filling and cheap!

Kamillanlarsen's picture

These were delicious, will definitely make again.
Didn't have yoghurt or lime so used creme fraiche and a dash of sugar to balance out the sourness of the creme fraiche. Worked perfectly.

kelland's picture

We made these for two meat loving friends and they could not believe how much they enjoyed them. We will definitely be making again and again. The salsa and natural yoghurt are a must.

Welcome123's picture

On my goodness.delicious ,wish I had doubled the amount.really nice grilled and added halloumi cheese with a green salad.cheap and tasty

marffa's picture

great! these a super easy to make. I did add some finely chopped red onion, garlic and 1 tomato as i had no salsa. Plus paprika, cumin and cayenne pepper as others had suggested to give a lovely flavour. The burgers held together well which i normally struggle with when making veggie burgers.

clep89's picture

Quick, easy, cheap!
I've made these many times, we love them! It is true that they need more spice, I add cayenne pepper and paprika. I've also found that you can get away without the adding the egg if you don't have one.
Lovely with cheese or even mashed and wrapped in a flour tortilla.

shmonn's picture

Tip for any 5:2-ers out there. It is 195 calories for each burger. So that does not include the bun, sour cream, salsa etc. Looking forward to making them tonight though!

rachel182's picture
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Made these for dinner, very quick and easy to make and very tasty! Definitely a keeper!

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

detchmen's picture
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Red onion in the mix gives it a nicer taste, very good

mrstt12's picture
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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.

nettojpl's picture
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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.

niamhandollie's picture
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Too dry, I added extra cumin, prapika,

abbyrees's picture
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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.

carluccio's picture
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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.

bowdenei's picture
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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

sharalou's picture
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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.

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