Spicy Mexican Bean Burger

by Edward Daniel
Caption of Spicy Mexican Bean Burger. Image by Edward Daniel (c).

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.


Edward x

Caption of Spicy Mexican Bean Burger. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g kidney beans
  • 2tbs olive oil
  • 2 medium carrots, grated
  • 1 onion, diced
  • 1 inch ginger, grated
  • 3tsp cumin, ground
  • 3tsp coriander, ground
  • 1 chipotle or other chilli, chopped.
  • 50g flaxseeds
  • 50g oats
  • Oil for frying


  1. Soak the kidney beans in water for about 24 hours. Periodically, rinse the beans in fresh water.
  2. Pressure cook the beans for 30 minutes. Drain and set to one side.
  3. Sauté the diced onions in oil, until the onions turn translucent. Place the onions in a food processor with the carrots, ginger, onions and chopped chipotle. Whizz and place in a large bowl.
  4. Add the carrots ginger, and shred the onions. Place in a large bowl with the kidney beans and spices.
  5. Once the beans have cooled down, use the food processor to finely mash the kidney beans.

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.

  1. Place the flaxseeds and oats in a high-speed blender until fine. Combine into the mixture and leave to rest for 30 minutes before shaping.
  2. Using damp hands, shape into 6 patties and chill in the fridge for a couple of hours or overnight.

Top tip

I find that chilling the patties ensure that the patties retain their shape when cooking.

  1. When ready to eat, fry the patties in oil for about 5 minutes each side, until nicely browned on both sides. Alternatively, if barbequing baste both sides of the patties with oil and place on the bbq grill.
  2. Serve in a bun.


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