Dinner

Mexican Bean Burgers with Lime Yogurt & Salsa Recipe

Name: Mexican Bean Burgers with Lime Yogurt & Salsa Recipe
Prep time: 15 min
Cook time: PT-491255H48M49S
Total time: PT-491255H48M49S
Cuisine: Mexican
Ingredients: 2 x 400g (14oz) cans kidney beans, rinsed and drained; 100g breadcrumbs; 2 tsp mild chilli powder; Small bunch coriander, stalks and leaves chopped; 1 egg; 2 tbsp fresh salsa (from the 200g tub); 200g tub fresh salsa; 150ml low-fat natural yogurt; Juice of ½ lime; 6 wholemeal burger buns; Sliced avocado, sliced red onion and salad leaves, to serve

ByCleo Brixton November 10, 2025November 10, 2025

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Introduction

These Mexican bean burgers are a flavorful and satisfying vegetarian option that’s perfect for a quick weeknight dinner. Packed with kidney beans and a hint of chili, they’re served with a refreshing lime yogurt and fresh salsa for a tasty twist on the classic burger.

A sandwich with three main layers inside a whole wheat bun on a white marbled surface; the bottom bun is topped with green lettuce leaves, light green avocado slices, and thin purple onion rings; above them is a thick, dark brown veggie patty with a rough texture, topped with a dollop of white sauce and chunky red salsa with small green herbs; the top bun leans against the side, showing its soft, grainy inside. Another similar sandwich is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 400g/14oz cans kidney beans, rinsed and drained
100g breadcrumbs
2 tsp mild chilli powder
Small bunch coriander, stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
Juice of ½ lime
6 wholemeal burger buns
Sliced avocado, to serve
Sliced red onion, to serve
Salad leaves, to serve

Instructions

Step 1: Heat your grill to high. Tip the rinsed kidney beans into a large bowl and roughly crush them with a potato masher.
Step 2: Add the breadcrumbs, chilli powder, chopped coriander stalks and half the coriander leaves, egg, and 2 tablespoons of salsa. Season with salt and pepper, then mix everything well using a fork.
Step 3: Divide the mixture into 6 equal portions. Wet your hands and shape each portion into a burger patty. These can be frozen at this stage if desired.
Step 4: Place the burgers on a non-stick baking tray and grill for 4-5 minutes on each side until golden and crisp. To cook from frozen, bake at 200°C (fan 180°C/gas mark 6) for 20-30 minutes until heated through.
Step 5: While the burgers cook, mix the remaining coriander leaves with the yogurt, lime juice, and a good grind of black pepper.
Step 6: Split the burger buns in half and spread the bases with some of the lime yogurt mixture. Layer with salad leaves, sliced avocado, red onion, a bean burger, another dollop of lime yogurt, and fresh salsa.
Step 7: Serve immediately and enjoy your flavorful Mexican bean burgers.

Tips & Variations

For a different dish, omit the coriander and shape the mix into 16-20 spicy veggie meatballs. Fry them in 1 tbsp oil until browned, then simmer in 500ml passata mixed with 1 tsp dried oregano, 1 tsp sugar, and seasoning for 10 minutes. Serve with pasta.

Storage

Cooked bean burgers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet to keep them crisp. Uncooked shaped patties can be frozen for up to 1 month; cook straight from frozen, adjusting cooking time as needed.