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

Easy

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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Ingredients

  • 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
    Eggs

    Egg

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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

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.

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Comments, questions and tips

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clep89
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.
shmonn
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!
rachel182
3rd Jun, 2013
5.05
Made these for dinner, very quick and easy to make and very tasty! Definitely a keeper!
helenakeysxx
23rd May, 2013
5.05
Absolutely loved this! This is one of my favourite dinners at the moment. (It also goes well with guacamole). :)
detchmen
12th May, 2013
4.05
Red onion in the mix gives it a nicer taste, very good
mrstt12
2nd May, 2013
4.05
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
1st May, 2013
5.05
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
14th Mar, 2013
2.05
Too dry, I added extra cumin, prapika,
abbyrees
11th Mar, 2013
5.05
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
7th Mar, 2013
5.05
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.

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