Spicy bean burgers with lime yogurt and salsa

4.20 (124)
⏱ 20 mins 🍽 Makes 6 burgers 🌶 mexican ✅ Easy 🏷 Main course

These satisfying vegetarian burgers are packed with kidney beans and mild chilli. They are served with a tangy lime and coriander yogurt and a fresh salsa, all in a wholemeal bun with avocado and salad. The recipe yields six burgers and can be prepared from frozen, making it a convenient choice for a speedy meal.

Spicy bean burgers with lime yogurt and salsa

Ingredients

  • 2 x 400g/14oz cans kidney beans rinsed and drained
  • 100g breadcrumb
  • 2 tsp mild chilli powder
  • small bunch coriander stalks and leaves chopped
  • 1 egg
  • 200g tub fresh salsa
  • 150ml low-fat natural yogurt
  • juice 1/2 lime
  • 6 wholemeal burger buns sliced avocado, sliced red onion and salad leaves, to serve

Method

  1. Set your grill to high. Place the drained beans in a large bowl and crush them roughly using a potato masher. Incorporate the breadcrumbs, chilli powder, chopped coriander stalks, half of the leaves, the egg and 2 tbsp of the salsa. Season well and combine thoroughly with a fork.
  2. With damp hands, shape the mixture into six equal patties. These can be frozen at this stage. Arrange them on a non-stick baking tray and grill for 4-5 mins per side until crisp and golden. If cooking from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until heated through.
  3. As the burgers cook, prepare the yogurt by mixing the remaining coriander leaves with the yogurt, lime juice and a generous amount of black pepper. Halve the burger buns and spread some of the yogurt on the bottom halves. Layer with salad leaves, avocado slices, red onion, a cooked burger, an extra spoonful of the lime yogurt and some salsa before serving.

Nutrition (per serving)

Calories195 kcal
Fat3 g
Carbs33 g
Sugars7 g
Fibre6 g
Protein11 g
Sodium552 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinemexican
DietVegetarian