Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(77 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
Save to My Good Food
Please sign in or register to save recipes.


  • 2 x 400g/14oz cans kidney beans, rinsed and drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 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 buns, 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
13th Apr, 2014
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!
30th Mar, 2014
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.
3rd Nov, 2013
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.
1st Dec, 2013
On my goodness.delicious ,wish I had doubled the amount.really nice grilled and added halloumi cheese with a green and tasty
18th Oct, 2013
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.
23rd Sep, 2013
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.
1st Aug, 2013
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!
3rd Jun, 2013
Made these for dinner, very quick and easy to make and very tasty! Definitely a keeper!
23rd May, 2013
Absolutely loved this! This is one of my favourite dinners at the moment. (It also goes well with guacamole). :)
12th May, 2013
Red onion in the mix gives it a nicer taste, very good


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.