Mexican Bean Burgers with a Lime Yoghurt – a delicious recipe with Kidney Beans, Breadcrumbs, chilli powder, Fresh Coriander, Egg, Salsa. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Rinse beans and add to a bowl, then crush with a potato masher.
2
Heat the grill to high.
3
Add the bread crumbs, chilli powder, coriander stalks and 1/2 the leaves, egg and 2tbsp of salsa and season to taste.
4
Mix together well.
5
Divide the mixture into 6, wet your hands and shape into burgers.
6
(If you want to freeze them do so now) the place them on a non-stick baking tray and grill for 4-5 mins on each side
7
To make the lime yoghurt, place the yoghurt in a bowl adding black pepper and remaining coriander leaves with yoghurt and also add the lime juice
8
Arrange the burger buns and top with any salad to the buns.
9
Place the burgers onto the buns and add the remaining salsa on top and also the lime yoghurt
10
If want to cook them from frozen bake in oven at 200C fan 180C for 20/30 mins.
392
kcal
Calories
6
g
Fat
66
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 can Kidney Beans, 100 grams Breadcrumbs, 2 tsp Mild chilli powder, 1 bunch Fresh Coriander, and more.
Yes, Mexican Bean Burgers with a Lime Yoghurt falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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