Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

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(70 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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22nd Sep, 2012
i am not even a veggie but these were amazing !! so much flavour !!! defo be making again !!!
10th Sep, 2012
yum enjoyed these, would have added a bit more chilli, and didn't have any yoghurt so served with avocado, some rocket leaves and a naughty slice of halloumi cheese- no bread though! Really quick and simple to make.
8th Sep, 2012
About the easiest thing to make on this website. If making for two freeze the remainder in burger sized pieces
8th Sep, 2012
This is such a lovely healthy alternative to a Mexican dinner if you want to be sociable but still keep on dieting! I added a little bit of tabasco,paprika and chopped red onions to the mix. I agree with previous comments regarding how well the yogurt salsa elevates the whole dish! Loved it! Needs to cook a little longer for my taste..I like it crunchy!
31st Aug, 2012
Made these exactly as specified in the recipe with all the suggested trimmings. Absolutely delicious! Will definitely be making these again soon.
30th Jul, 2012
Added more home-made salsa and seasoning (black and red chili powder, Paprika, salt) and it was really tasty!
28th Jul, 2012
Unbelievably easy to make!
12th Jul, 2012
Very bland - I ended up adding liquid smoke to turn them a bit BBQ-y v quick and easy though
15th Jun, 2012
Although easy to make, I found these very dry - much prefer lentil/mushroom burgers for a vegetarian burger option.
26th May, 2012
Made these with my boyfriend along with homemade salsa and the lime yoghurt - it was delicious, but I think it definitely needs the salsa and yoghurt to add flavour, otherwise it would have been rather bland, although the texture is good. The yoghurt is absolutely delicious with the burgers, so don't leave it out. Simple and cheap!


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