Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(70 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    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 buns, 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
bowdenei
28th Feb, 2013
4.05
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
3rd Feb, 2013
5.05
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.
sharalou
27th Jan, 2013
5.05
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!
cfrickers
7th Jan, 2013
5.05
Amazing and cheap!
gordonfionaturnbull
9th Nov, 2012
5.05
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.
bowdenei
7th Nov, 2012
4.05
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
motherinferior
30th Oct, 2012
4.05
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.
bakewithlove
23rd Oct, 2012
4.05
As others said it might be bland, I used mixed beans which come pre mixed with chilli sauce. I added a bit more salt anyway and found the burgers went down really well. I also added some lime zest into the burger mixture. Used an oven to bake for about 15 mins at 180.

Pages

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.