Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

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(108 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


  • 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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Jay V's picture
Jay V
7th Jun, 2020
A couple of tweaks- added 2 teaspoons of garlic and swapped out the chilli powder for a teaspoon of chipotle in the burger mix- delicious!
24th Aug, 2019
I just made the burgers for the barbecue, used more salsa and added smoked paprika and cumin. They were ok and held together but other than that still a bit boring. Will not be making again
Lizzi Osborne's picture
Lizzi Osborne
2nd Jan, 2019
Super tasty, added a couple of extra ingredients to the burger mix - sweetcorn, cumin, lime zest and also made and blended my own salsa for it (tomato, red onion, cucumber, lemon juice, vegetable oil, spicy paprika). The yoghurt went amazingly with it and I also had some chilli jam, sweet chilli sauce and a non blended version of my salsa in the bun rather than the instructed items and these all really helped moisten the burger. Served with sweet potato fries. We made double and the mixture was the perfect texture and consistency and held together really well. Oven baked for about 15/20 mins from fresh. (Super filling)
Dainichi Nyorai's picture
Dainichi Nyorai
26th Sep, 2018
Not very impressed. Burgers were dry and tasteless. Wish I'd saved the hassle and swapped the salsa and yoghurt for ketchup
27th Jun, 2018
Just made these for lunch for myself, and two toddlers and they went down so good. Like below I used 1tsp smoked paprika, 1tsp cumin, 1tsp coriander (dried not fresh), 1tbsp tomato puree, a little squeeze of lime and a few spoonfalls of sweetcorn. I served them in warm pittas topped with a slice of mj cheese, red pepper salsa (the recipe from the ultimate burger recipe), mayo and rocket. Can't wait to eat the rest on our picnic tomorrow
Wendy Murray's picture
Wendy Murray
28th Apr, 2018
Wow these are delicious. I also added a finely chopped onion, smoked paprika and cumin. I also only used 50g of breadcrumbs and did not need the egg. I shallow fried them for around 10 mins turning regularly. They were perfect consistency and absolutely delicious.
18th Mar, 2018
Very good, approved by meat-eaters in family. The only change I made was supplementing coriander with parsley (because no coriander at home). Definitely will return to this recipe.
28th Feb, 2018
I dry fried these in a frying pan on the hob and they were lovely. An easy recipe to vary depending on what’s in your store cupboard. I added ground cumin and grated carrot. Yummy!
18th Mar, 2017
I wish I had read the comments before making this... They were terribly bland even though I added some spring onions to the mix. In spite of this, I still think that they are worth making - it takes no time, they are healthy and potentially yummy - but next time, I will certainly be so much more liberal with spices! I will add garlic to them too.
3rd Mar, 2017
Followed this to the point and they were plain awful. Like mushed up cardboard. Definitely removing from my list.


19th Mar, 2015
Great question...would love to know the answer to this too !
goodfoodteam's picture
31st Mar, 2015
Hi ktwatson_lancs & 1samantha, thanks for getting in touch. Normally our nutritional analysis does not include any to serve items. We have had this dish re-analysed to include these items and the results are as follows:Mexican bean burgers with lime yogurt & salsa (including wholemeal burger buns, sliced avocado, sliced red onion and salad leaves) per serving: kcalories: 407, protein: 17g, carbs: 54g, fat: 11g, saturates: 2g, fibre: 12g, sugar: 10g, salt: 1.8gHope this helps, many thanks for getting in touch. 
1st Jul, 2013
Does the final calories count include the 'to serve' ingredients, ie red onion, burger buns, avocado? Thanks.
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