Mexican bean burgers with lime yogurt & salsa

Mexican bean burgers with lime yogurt & salsa

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(95 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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6th Jan, 2011
I really liked this recipe, although I used haricot beans as I didn't have kidney beans at the time. My only comment would be that the mixture was quite wet and difficult to shape, I added more breadcrumbs and that did the trick. Easy to make and really tasty
27th Sep, 2010
awsome!!!!!!!!!!!!!!!!!!!!!!!!!!!! easy peasy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
14th Sep, 2010
Brilliant recipe and burgers freeze really well. Our favourite is to serve without a bun on their own with avocado and wedges!
16th Jun, 2010
Excellent - surprisingly good. I used sweet chilli sauce instead of salsa. Recipe made 8 smaller burgers of which 2 were plenty (with buns, additions, salad etc) for dinner.
28th May, 2010
For Vegan you might try a bit of tofu as the binder. The purpose of the egg is to bind it together. It may or may not work well.
26th May, 2010
Is there anything I can substitute for the egg as I am vegan.
18th May, 2010
I am not a fan. They were very easy to make which was great. Unfortunately they tasted mushy and bland. Perhaps I was doing something wrong as everyone else seems pretty pleased or perhaps they just aren't my thing. I did like the lemon yogurt though.
9th May, 2010
Incredibly easy and very tasty - even my carnivore husband enjoyed them! I added extra chilli powder and a dash of chilli sauce to the mix and was delighted with the taste and texture - they held together well. Didn't make the yoghurt or serve them in buns, but made some spicy sweet potato wedges and had salsa, jalapenos and guacamole on the side. A healthy, veggie alternative to burger and chips!
12th Dec, 2009
These are tasty and freeze well
3rd Nov, 2009
Excellent recipe, easy to make, really tasty and taste fab with the lime yoghurt and salsa. We added some fresh chilli which spiced things up and added extra flavour.


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