Spicy Mexican Bean Burger; hearty kidney bean burger with cumin, coriander, carrots, onion, ginger and chipotle.
Bite into something sublime as the fleshiness touches the sides.
This dish will obliterate any belief that vegan food can’t be super wholesome.
Make this:
- When the summer is screaming and a little heat in your food will your pecker a twist of delight
- When you’re craving for something vegan meaty to go with some crunchy chips, vegan mayo and blackberry ketchup. Nice one
- When you’ve just had a massive hike up Snowdonia with your mate. And, need a lush wholehearted meal that you can dig into. All those aches and pains in those tender muscles make it all worth it
Spicy Mexican Bean Burger was inspired when experimenting with vegan food. I had wanted to create a fleshy recipe. These burgers make a great fake-away. Not only do the patties keep, but it is so welcoming to come home after a day at work, and know that there is something easy to rustle up from the fridge.
This savour dish is vegan and gluten-free.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Top tip I suggest you use a food processor to mash the kidney beans, as the potato masher just does not get the texture the fine texture this dish needs. Top tip I find that chilling the patties ensure that the patties retain their shape when cooking.
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