Spicy Mexican Bean Burger

by Edward Daniel

Spicy Mexican Bean Burger
Prep time
Cook time
Total time
I love spicy mexican bean burgers. 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. I made these when I visited a friend in Manchester, thinking that it would be too much trouble for him to cook especially for me. I was actually pleasantly surprised, and returned home to London, bringing these burgers with me!
Recipe type: Main
Cuisine: Vegan, Vegetarian
Serves: 6
  • 180g kidney beans
  • 3tbsp olive oil
  • 2 carrots, grated
  • 2 onions, shredded
  • 1 inch ginger, grated
  • 3tsp ground cumin
  • 3tsp ground coriander
  • 2 chillies, finely chopped
  • 2tsp egg replacer
  • 100g breadcrumbs
  1. Soak the kidney beans in water for about 24 hours. Periodically, rinse the beans in fresh water.
  2. Bring the beans to the boil and simmer until tender for about 1 hour. Leave to one side.
  3. Use a food processor to grate the carrots and ginger, and shred the onions. Place in a large bowl.
  4. In a large saucepan, toast the spices for a couple of minutes.
  5. Combine the carrots, ginger, garlic, chillies and onions into the saucepan. Cook the mixture for about 10 minutes over a gentle heat.
  6. Once the beans have cooled down, use the food processor to finely mash the kidney beans.
  7. Top tips
  8. 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.
  9. Add the beans to the carrot mixture and combine with the egg replacer and breadcrumbs.
  10. Using damp hands, shape into 6 patties and place in the fridge for a couple of hours.
  11. Top tip
  12. I find that chilling the patties ensure that the patties retain their shape when cooking.
  13. When ready to eat, fry the patties in oil for about 5 minutes each side, until nicely browned on both sides.
  14. Serve in a bun.








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