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.
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.
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.
- 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.
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.
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.
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?
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.
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.
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.
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.
More burger recipes
Mexican Bean Burger
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 black pepper
- 1 teaspoon Paprika
- 1 teaspoon Mild chilli powder
- 1 teaspoon Cumin
- 60 g (0.75 cups) Rolled oats
- 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.
- 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.
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.