Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

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(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
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  • 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.

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Comments, questions and tips

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2nd May, 2013
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.
1st May, 2013
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.
14th Mar, 2013
Too dry, I added extra cumin, prapika,
11th Mar, 2013
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.
7th Mar, 2013
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.
28th Feb, 2013
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
3rd Feb, 2013
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.
27th Jan, 2013
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!
7th Jan, 2013
Amazing and cheap!
9th Nov, 2012
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.


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