Mexican Bean Burger
User Reviews
5
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Prep Time
35 mins
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Cook Time
8 mins
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Total Time
43 mins
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Servings
8 burgers
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Calories
335 kcal
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Course
Main Course
Mexican Bean Burger
Description
The Mexican Bean Burger combines two types of beans, fresh garlic, onion, lime juice, and a blend of mild chili spices into a mixture bound with oats. The ingredients are processed or mashed to desired chunkiness, then shaped into patties that chill before cooking to help them hold together. Cooking in hot oil on the stove creates a gentle crust, and flipping carefully preserves their shape.
These burgers are served on buns layered with fresh arugula, a spicy coleslaw, and topping sauces such as Greek yogurt, salsa, and guacamole, which add freshness, creaminess, and tang. The combination balances hearty bean texture with vibrant Mexican flavors and a range of accompaniments for contrast in taste and mouthfeel.
The recipe allows flexibility in bean choice and seasoning, suggesting alternatives to suit preference, and mentions options to bake or make a low-carb version by omitting the bun. Proper refrigeration and careful flipping are important for maintaining burger form and texture during cooking.
Ingredients
For the burgers:
- 400 g cannellini beans drained
- 400 g red kidney beans drained
- 3 garlic crushed, clove
- 1 red onion small; chopped
- 1 lime (juice only)
- 25 g cilantro fresh
- 1 pinch sea salt
- 1 pinch black pepper
- 1 teaspoon paprika
- 1 teaspoon chilli powder mild
- 1 teaspoon cumin
- 60 g rolled oats
For Serving:
- 8 burger buns
- 40 g arugula aka rocket
- 8 portion coleslaw Mexican style
- 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.
Notes
- Pulse beans and aromatics lightly for some texture, or mash by hand if no processor is available.
- Any cooked beans can be used; adjust seasoning to taste if changing spices.
- For low-carb options, substitute burger buns with large lettuce leaves.
- Chilling the shaped patties for at least 30 minutes improves firmness and prevents crumbling.
- Ensure oil is hot before cooking to help form a crust and flip burgers carefully to avoid breaking.
- Baking is possible but will produce a softer exterior rather than a crispy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8burgers
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1burger | |
| Calories | 335kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 15g | 30% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 423mg | 18% |
| Potassium | 317mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 140mg | 14% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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