If you are on a budget and you are lacking inspiration for what to make with what you have left in the cupboard, then give this Mexican Bean Burger recipe a try. Cheap to make, easy to adapt and they are vegan too! All of your favourite Mexican flavours in one delicious burger.
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This Mexican Bean Burger is one of our favourite bean recipes, because it still feels really meaty, but it's actually vegan. Full of flavour and a great alternative to a takeaway.
If you are looking for other ways to use beans, then why not try our creamy Butter Bean Soup, spicy Chipotle Black Bean Stew or hearty White Bean Pasta?
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Why You Will Love It
- Tasty vegan burger - Using beans means you still get a lovely meaty texture, but they are actually vegan.
- Cooks in less than 10 minutes - Such a quick and easy burger.
- Easy to adapt with different spices - Make these as spicy or as mild as you like.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Beans - We used a mixture of cannellini and red kidney beans for these burgers. However, the great thing about this recipe is you can adapt it and use any other canned and cooked bean.
- Onion - You can use brown or red onion, or even shallots.
- Garlic - Fresh is always best, however you can use frozen or from a tube to save time.
- Lime - This adds some zesty flavour, and also a lightens it up a little.
- Coriander (cilantro) - A must herb in anything Mexican in our opinion.
- Spices - We used paprika, chilli powder and cumin for those Mexican flavours. You could add some ground coriander too if you really like the flavour of coriander. You could add a little chipotle paste for some extra Mexican flavour too.
- Oats - These help to bind the burgers together.
More ingredient substitutions and variations can be found in the recipe card.
How to Make a Mexican Bean Burger
- One: Put all of the burger ingredients into a food processor and blend until the desired consistency. We like some chunks still in our beans, so we don't over process them. If you don't have a food processor then you can mash the beans up by hand and chop everything else really small.
- Two: Form the burgers into 8 patties and put them on a plate and in the fridge for 30 minutes. If the mixture is too wet, then add some more oats and blend again until it is more solid.
- Three: Add some oil to a large frying pan and when hot, put the burgers in and cook for 4 minutes each side, gently flipping.
- Four: Add some lettuce to the bottom of the bun, then coleslaw, burger and top with Greek yogurt, guacamole and salsa before adding the bun top.
Healthy Swap
For a light lunch, ditch the bread bun and serve on top of a big green salad.
Serving Suggestions
We stacked these burgers high with extras. Not just for added flavour, but for photography purposes of course. But to keep these as a really cheap meal, just stick with the burger, bun and some salad in it.
But if you want a stacked bean burger, then our Mexican Coleslaw is the way to go. Try it with our Pickled Red Onions too, for a tangy topping.
We mention our Mexican Coleslaw a lot, and link to it from a lot of other recipes, not only it is JUST THAT GOOD but because there is so much you can do with it. Tacos, salads, enchiladas and NOW burgers!
Sure, coleslaw is going to make a burger a little messy, but isn't that how a burger should be? Also, why not add our amazing Burger Sauce?
Storage
Store: Any leftovers can be stored in an air tight container in the fridge for up to 2 days. They are nice crumbled over a salad.
Freeze: These are a great easy meal to stock your freezer with, especially if you eat burgers often. Form the burgers into patties and then put them on a lined baking sheet and put them in the freezer. Freeze for a couple of hours and then you can stack them, with baking paper between each one, and put them in a bag in the freezer. They will keep for about a 2 months in the freezer.
Defrost: Defrost them in the fridge overnight.
Reheat: Add a little oil to a frying pan and reheat them for 2-3 minutes.
Dannii's Top Tips
- We have used cannellini and red kidney beans in this recipe, but you could use a mixture of any plain canned, cooked beans you had.
- Not a fan of Mexican spices? Use any herb blend you like to flavour these burgers differently.
- You could make a low carb version of these by skipping the bun and using a giant lettuce leaf to hold the burger and toppings together.
- The key to keeping these burgers staying together is putting them in the fridge for at least 30 minutes before cooking (preferably an hour) and flipping them very carefully.
- Make sure the oil is nice and hot before adding the burgers to the pan.
- You can bake these in the oven, but they won't have a crispy outside.
Frequently Asked Questions
These burgers are not the best for cooking on a BBQ grill as they are quite fragile and could fall through grates. You are best off cooking these in a frying pan or baking them in the oven.
The beans from a can are already cooked, so you don't have to worry about them being undercooked. However, you need to cook them until they hot all the way through and they have a crispy outside.
Yes, the burgers themselves are gluten free as long as you make sure the oats you are using are certified gluten free. Just make sure that there is no cross contamination and be careful what you serve them in and any sides, that they are gluten free too.
Yes, you can make these burgers themselves in advance and then keep them in the fridge until you are ready to cook them.
The key is to chill them in the fridge before cooking. We wanted these to be egg free, so they are a little more crumbly. However, if you wanted to bind the mixture together more, then you could add an egg. Alternatively, a couple of tablespoons of ketchup helps to bind them, and add some flavour.
This will happen if they aren't chilled first. However, if you want them to be even more solid, then you need to dry out your canned beans a little first. Spread them on a lined baking tray and then put in the oven for 15 minutes to dry out a little.
More Burger Recipes
If you've tried this spicy Mexiacn bean burger recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Mexican Bean Burger
Ingredients
For the burgers:
- 400 g (14 oz) Cannellini beans - drained
- 400 g (14 oz) Red kidney beans - drained
- 3 Garlic clove - crushed
- 1 Red onion - small; chopped
- 1 Lime - (juice only)
- 25 g (1.5 cups) Fresh coriander (cilantro)
- 1 pinch Sea salt and ground black pepper
- 1 teaspoon Paprika
- 1 teaspoon Mild chilli powder
- 1 teaspoon Cumin
- 60 g (0.75 cups) Rolled oats
For Serving:
- 8 Burger buns
- 40 g (2 cups) Rocket (arugula)
- 8 portion Mexican coleslaw
- 8 tablespoon Greek yogurt
- 8 tablespoon Salsa - heaped
- 8 tablespoon Guacamole
Instructions
- Put all of the burger ingredients into a food processor and blend to desired consistency.
- Form the burgers in to 8 patties and put on a plate and put in the fridge for 30 minutes. If the mixture is too wet, add more oats and blend again until it is more solid.
- Add some oil to a large frying pan and when hot, put the burgers in. Gently cook for 4 minutes on each side, carefully flipping.
- Add some lettuce to the bottom bun, then some coleslaw, a cooked bean burger and the top with Greek yogurt, guacamole and salsa before serving.
Recipe Tips
- We like some chunks of beans in our burger patties, so we don't over process it. If you don't have a food processor, then you can mash the beans and chop everything else up small and mix it all together.
- We have used cannellini and red kidney beans in this recipe, but you could use a mixture of any canned, cooked beans you have.
- Not a fan of Mexican spices? Use any herb blend you like to flavour these burgers differently.
- You could make a low carb version of these by skipping the bun and using a giant lettuce leaf to hold the burger and toppings together.
- The key to keeping these burgers staying together is putting them in the fridge for at least 30 minutes before cooking (preferably an hour) and flipping them very carefully.
- Make sure the oil is nice and hot before adding the burgers to the pan.
- You can bake these in the oven, but they won't have a crispy outside.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Margaret Zordan says
These sound great and just what I was looking for, can't wait to to trying them. Do you think they would freeze ok and how long would they keep?
Traci says
Just pinned this gorgeous number! I love this idea so much, I want to make it with my neighbor who's mostly vegan these days. Looks super delish...and fun! Thanks for the recipe inspiration!
Charli Bruce says
I adore Mexican flavours and love bean burgers too, they're always my go-to when I don't fancy meat x
Rhian Westbury says
I think it’s always more when you can make things with the things in your cupboard. While I’m not usually a fan of beans I do think this is great for those quick dinners x
Beth Owen says
This looks absolutely delicious. Something we definitley need to try !
Louise says
Lovely be this and love the extras that go with making the burger this is making me hungry!
Maurizio Serraggi says
a concentrate of taste and vitamins, well done!!!
Joyce says
This looks like such a fun burger to make and to eat! I love Mexican flavours but I would have never have thought to put it in my burger! Brilliant! :)
Catherine says
This is my kind of veggie burger! How hearty and delicious...I wish I could have one right now!