Hungry Healthy Happy

menu icon
go to homepage
  • About Us
  • Recipe Index
  • Meal Plans
  • Recipes To Your Inbox
  • Shop
search icon
Homepage link
  • About Us
  • Recipe Index
  • Meal Plans
  • Recipes To Your Inbox
  • Shop
×
Hungry Healthy Happy » Recipes » Burgers

Mexican Bean Burger

Updated: Jan 31, 2023 · Published: Mar 6, 2018 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 41 Comments

877 shares
  • 325
Diet: Low Fat / Vegetarian
Jump to Recipe
Mexican Bean Burgers title picture
Mexican Bean Burger with a text title overlay.

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.

A Bean Burger with sauce and salsa spilling out.

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?

Jump to:
  • Why you will love it
  • Ingredients needed
  • How to make Mexican bean burgers - Step by step
  • Health benefits
  • What to serve with bean burgers
  • Healthy swap
  • Storage
  • FAQs
  • Extra tips
  • More burger recipes
  • Recipe
  • Feedback

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 needed

  • 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.

A full ingredients list with measurements is in the recipe card below.

How to make Mexican bean burgers - Step by step

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 in to 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.

Health benefits

Bean burgers are a really healthy burger option as they are packed full of fibre and low in fat too. They are vegan, and we all know the benefits of eating more meat free meals.

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. That’s what budget recipes should be about, using what you have! The same goes for the rest of the ingredients in the burgers - use them as a guide.

Feel free to use whatever herbs and spices you have so you don’t have to buy anything extra.

Beans contain both soluble and insoluble fibre, which will help keep you fuller for longer. This is a hearty and filling burger, thanks to the beans. Butter beans are also a great source of vegan fibre, vitamin B9 (folate), iron, potassium, magnesium, calcium and zinc.

A bean burger on a bun bottom topped with guacamole, yogurt and salsa.

What to serve with bean burgers

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.

heart icon

Healthy swap

For a light lunch, ditch the bread bun and serve on top of a big green salad.

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?

As for what to serve on the side of these burgers, some Garlic Potato Wedges and Grilled Corn with Herb Butter would go down well.

If you are looking for some other chip recipe to serve these with, then why not try our Paprika Chips, Celeriac Chips, The BEST Air Fryer Chips, Skin on Fries or Air Fryer Potato Wedges.

If you want some salad on the side, then why not try our Cucumber and Radish Salad, Kale and Brussels Sprout Salad or Little Gem Salad.

A burger in a bun next to a dish of guacamole, salsa and coleslaw.

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.

FAQs

Can you cook Mexican bean burgers on the BBQ?

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.

How can I tell if the bean burgers are cooked?

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.

Are bean burgers gluten free?

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.

Can you make bean burgers in advance?

Yes, you can make these burgers themselves in advance and then keep them in the fridge until you are ready to cook them.

How can I stop bean burgers falling apart?

The key is to chill them in the fridge before cooking.

Why are my bean burgers mushy?

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.

Why are my burgers falling apart?

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.

heart icon

Extra 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.

More burger recipes

  • Pork and apple burger in a sesame seed bun with lettuce and pickles.
    Pork and Apple Burgers
  • A Quorn pesto burger in a brioche bun sat on a wooden serving board. A small jar of sauce is next to it.
    Pesto Quorn Burgers
  • Greek Turkey Burgers on a wooden serving board
    Greek Turkey Burgers
  • Two air fryer burgers on a wooden board next to some lettuce leaves.
    Air Fryer Burgers

If you’ve tried this spicy 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 in a bun with salad, slaw, salsa and sauce

Mexican Bean Burger

By: Dannii Martin
If money is tight and you are lacking inspiration for what to make with what you have left in the cupboard, then give these Mexican Bean Burgers a try.
the words low fat in a white circle.
Low Fat
An illustration of a v-shaped plant.
Vegetarian
5 from 30 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: American, British
Prep: 35 minutes mins
Cook: 8 minutes mins
Total: 43 minutes mins
Servings: 8 burgers
Calories: 335kcal
Allergens:
An illustration of a carton of milk.
Dairy
An illustration of two ears of wheat.
Gluten

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

Serving: 1burger | Calories: 335kcal | Carbohydrates: 55g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 423mg | Potassium: 317mg | Fiber: 9g | Sugar: 8g | Vitamin A: 450IU | Vitamin C: 17.3mg | Calcium: 140mg | Iron: 3.2mg

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.

You'll love these too...

  • A turkey smash burger in a bun on a piece of parchment paper.
    Turkey Smash Burgers
  • Burger in a bowl with salad, chips and sauce.
    Burger in a Bowl
  • Burger seasoning in a bowl with a small wooden spoon.
    Burger Seasoning
  • The best burger sauce in a glass on a board with two burgers.
    The Best Burger Sauce

Comments

  1. Margaret Zordan says

    August 07, 2020 at 6:16 am

    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?

    Reply
  2. Traci says

    April 02, 2018 at 10:34 pm

    5 stars
    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!

    Reply
  3. Charli Bruce says

    March 16, 2018 at 7:20 am

    5 stars
    I adore Mexican flavours and love bean burgers too, they're always my go-to when I don't fancy meat x

    Reply
  4. Rhian Westbury says

    March 14, 2018 at 8:24 pm

    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

    Reply
  5. Beth Owen says

    March 11, 2018 at 6:40 pm

    This looks absolutely delicious. Something we definitley need to try !

    Reply
  6. Louise says

    March 09, 2018 at 10:12 pm

    Lovely be this and love the extras that go with making the burger this is making me hungry!

    Reply
  7. Maurizio Serraggi says

    March 09, 2018 at 8:49 pm

    5 stars
    a concentrate of taste and vitamins, well done!!!

    Reply
  8. Joyce says

    March 08, 2018 at 8:59 pm

    5 stars
    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! :)

    Reply
  9. Catherine says

    March 08, 2018 at 7:07 pm

    This is my kind of veggie burger! How hearty and delicious...I wish I could have one right now!

    Reply
  10. Lisa Bryan says

    March 08, 2018 at 6:24 pm

    5 stars
    I've actually never had a bean burger, but this sounds delicious! Definitely need to try!

    Reply
  11. Sandi says

    March 08, 2018 at 5:27 pm

    5 stars
    I love that this veggie burger is gluten free!

    Reply
« Older Comments
5 from 30 votes (7 ratings without comment)

Made this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Dannii with a sunset behind her.

Welcome

My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

About me...

Salad Recipes

  • Roasted Vegetable Winter Salad in a white dish surrounded by crumbled feta.
    Roasted Vegetable Winter Salad
  • A plate of kale, watermelon and feta salad surrounded by watermelon slices.
    Kale, Watermelon and Feta Salad
  • A large bowl of chickpea tuna salad with a serving spoon in it.
    Chickpea Tuna Salad
  • Chopped Blue Cheese Salad in a large white bowl.
    Chopped Blue Cheese Salad
  • A bowl of watercress salad with a wooden fork and spoon in it.
    Watercress Salad
  • Little Gem Salad in a round white bowl.
    Little Gem Salad

Recipe Books

The Hungry Healthy Happy book cover.
The healthy slow cooker book cover.
the front cover of The Picky Plate eBook.

Popular Recipes

  • Leftover chicken pasta on a black plate.
    Leftover Chicken Pasta
  • Mediterranean Rice Salad in a large round serving dish.
    Mediterranean Rice Salad
  • Fourteen healthy flapjacks on a sheet of parchment paper.
    Healthy Flapjacks
  • A tortilla chip being dipped into some nacho cheese sauce.
    2 Minute Nacho Cheese Sauce
  • Sticky Ginger Beef in a bowl with rice and broccoli.
    10 Minute Sticky Ginger Beef Mince
  • Baked Egg Tortilla in a round baking dish.
    Baked Egg Tortilla (Tortilla Quiche)

Footer

Help & Information

  • Contact
  • Privacy Policy
  • Accessibility Policy
  • Advertising
  • Blog

About us

  • About us
  • Newsletter Sign Up!
  • Press enquiries
  • FAQ

Follow us


Featured in

A selection of publications that Hungry Healthy Happy has been featured in

As an Amazon Associate we earn certain commissions from qualifying purchases. By using our site, you agree that we can collect and use your data. Our privacy statement has more details.

Copyright © 2011-2024 Hungry Healthy Happy • All Rights Reserved

  • 325

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.