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- Diet & lifestyle
- Vegetarian meals
- Veggie burger
These vegetarian burgers can be baked, barbecued or pan fried. Serve in a floury bap with avocado, lettuce, soured cream and cheese.
187 people made this
- 1 carrot, sliced
- 1 (400g) tin kidney beans
- 1/2 green pepper, chopped
- 1/2 onion, chopped
- 450g (16 oz) salsa
- 100g (4 oz) dried breadcrumbs
- 4 tablespoons wholemeal flour
- 1/2 teaspoon freshly ground black pepper
- salt to taste
- 1 pinch chilli powder
- 1 tablespoon olive oil
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Place carrot into a bowl, and fill with a bit of water. Cover with cling film, and cook in the microwave for 2 minutes, or until soft. Drain.
- Mash beans and steamed carrot in a large bowl. Mix in green pepper, onion, salsa, breadcrumbs and wholemeal flour. Season with salt, black pepper and chilli powder. Add flour to create a firmer mixture, or more salsa if the mixture is too stiff. Form mixture into 8 patties.
- Heat a large frying pan over medium high heat, and add olive oil. Fry the patties for about 8 minutes on each side, or until browned and firm.
Reviews & ratingsAverage global rating:(164)
Reviews in English (117)
by Mama Cass
Something else.These are great! I did make a few modifications - First - I used black beans (which I drained and rinsed really well.) Then I chopped the carrots and sauteed them w/ the chopped onions, garlic and some cumin - and I replaced the pepper w/ chopped green chilli. And threw in a few squirts of Tabasco sauce. I also suggest starting w/ less salsa at the end and building from there to the right consistency. Sear the burgers and then drop the temp in the pan and cook slowly to cook all the way through. The flavour is fantastic and my husband and I loved it. Thanks Valerie!-24 Jul 2008
Something else.These were surprisingly easy to make, and they had great flavour. I used black beans, fried half of them and baked the rest. I liked the fried better. However, next time I would lightly cook the pepper and onions so they weren't so crunchy.-24 Jul 2008
First time I've ever made bean burgers and they were perfect. I made them for my partner and he has requested them again! I used plain flour as I had no wholemeal and it was fine. Once you've made these once, you can easily customise them to your taste. Thank you!-01 Jun 2012
Mexican Bean Burger
If money is tight 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.
The humble can of beans doesn’t get enough credit in my opinion. It’s a store cupboard essential and one of the cheapest things you can buy in the supermarket. If you are anything like us, you will buy cans of every kind of bean there is, put them at the back of your cupboard and forget about them because you are not sure what to do with them.
- 1 (15-ounce) can pinto or black beans, rinsed and drained (about 1½ cups)
- 1 cup cooked short-grain brown rice
- 1½ cups total (in any combination) canned green chilies (drained), corn, onion, black olives, cilantro
- ¼ cup chopped nuts, such as walnuts, almonds, and/or pine nuts (optional see note)
- 1 cup quick-cooking oatmeal or bread crumbs
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon chipotle powder
- ½–1 teaspoon crushed red pepper flakes (if you like it hot!)
- 2–3 tablespoons salsa, as needed
- ¼ cup cornmeal or garbanzo flour (more as needed)
- Lightly pulse the beans in a food processor, leaving some chunks for texture, or partially mash them with a potato masher. Place the beans into a large bowl, along with the rice.
- Finely chop the raw vegetables. I use my food processor, first cutting the vegetables into 1-inch pieces and then pulsing until finely chopped. Add the vegetables to the bowl with the beans and rice.
- Add the binder and seasonings to the bowl, and knead to make the mixture workable for forming burgers. Add the moistener, 1 tablespoon at a time, if the burgers don’t hold together well. Chill for an hour or more, if time allows.
- Form the mixture into palm-size patties about ⅜-inch thick.
- Place the cornmeal or chickpea flour coating on a plate. Gently coat both sides of each burger, one at a time. Roll the edges against a flat surface to make a round shape with flat sides, and pat the coating onto the sides as well. This adds a nice crispy surface and helps the burgers keep their shape.
- Cook the burgers in a nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. You can also bake the burgers on a baking sheet at 350°F for about 20 minutes.
- Serve on buns or alone with your favorite condiments. Expect a savory, soft texture and a thin, crisp crust.
Rice: Short-grain brown rice has a stickiness that holds the burgers together substituting long-grain rice or another grain may result in a burger that falls apart more easily. For a more savory flavor, cook the rice in vegetable broth instead of water.
- 2 pounds ground beef
- 1 (1.25 ounce) envelope onion soup mix
- ½ cup mayonnaise
- 2 cups shredded Cheddar cheese
- 24 dinner rolls, split
- ½ cup sliced pickles (Optional)
Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
Mix together the ground beef and onion soup mix in a large skillet cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.
Crispy Mexican Black Bean Burgers
Food isn’t only about flavor for me. It’s also texture. And that’s why I’ve never been a huge fan of black bean burgers. A burger shouldn’t have the texture of mashed potatoes. Know what I’m saying? And the surface shouldn’t be smooth and soft.
Burgers should crumble. The edges should have a little crispy pieces that fall from the patty, fully of intense, savory, burger flavor. And burgers should be juicy – or at least not dry.
This bean burger, maybe the 50 th I’ve tried now, delivers on much of this. There are some unusual ingredients, like oats and cooked cauliflower, which contribute to the all-important texture. And a thick tomato on top can add an element of juiciness to the whole experience.
But the true test was my husband, Carnivorous Maximus. I knew these babies were a home run when I made them for dinner one night. He grudgingly tried a few bites, and after a few minutes, he judiciously labeled them “not bad”. It may not sound like much, but trust me, this was huge. The following day, I went out of town overnight for a conference. When I returned, all the rest of them were gone. He ate them completely voluntarily. This is huge, folks, HUGE.
Honestly, he’s not going to turn down a beef burger for them – for that, there would have to be a reordering of the Universe – but we both agreed, this is a really, really tasty burger. And now, it’s one of my favorites and will be on the menu for a long time to come.
Mexican Beef and Black Bean Burgers
Get the best of both worlds with these real beef burgers loaded with fiber from black beans. These easy and flavorful burgers only need three ingredients!
I’m sure you’ve heard of black bean burgers but thought they were only for those hippie vegetarian types. (I’m kidding, vegetarian friends.) I actually am quite fond of black bean burgers at restaurants and will often order them to save some calories, but at home I always make my burgers with beef, turkey, chicken, or even buffalo. Basically, it’s all meat all the time at Weary Chef HQ.
For some reason, I got an idea to try making black bean burgers last week. I almost shrugged it off thinking it wasn’t my thing, but then I thought maybe I could add black beans to regular burgers! This adds fiber and stretches the meat, allowing you to get six good-sized burgers out of a pound of beef. We all know beans are cheaper than beef, so this is a good thing!
Thanks to seasoned black beans and prepared salsa, you don’t even need to season this burger mixture (unless you want to add a little hot sauce like I did). You literally just have to add three ingredients to a food processor, blend until smooth, and shape your patties. Super easy!
If you want to serve your Mexican burgers with guacamole on top as shown here (which you totally should), you only need to add one more ingredient: Avocados. I let you in on my secret for 60-second guacamole in my Enchilada Chicken Quesadilla post, but I’ll tell you again in case you missed it. All you need to do is stir a couple tablespoons of drained fresh salsa into a mashed avocado. Bam! Guacamole! You can doctor it up to taste with salt, lime, cumin, or cayenne if you like, but I usually don’t need to add anything at all. It’s hard to bring myself to make guacamole from scratch when this shortcut works so well.
Oh, one last thing. I am showing this on a bed of lettuce because that’s how we ate ours, but of course you could put it on a bun. Another fun idea would be to cut it in half and wrap it with guacamole in a tortilla like a burger taco! However you enjoy it, this is sure to be a fun dinner.
Mexican bean burger recipe
The best flavours from South American cooking in one burger.
tin black beans, drained and rinsed
spring onions, white and green chopped separately
Large handful coriander, stalks and leaves chopped separately
seeded burger buns, halved
1 Tip the beans, rice, fajita spice mix, 1 egg, the white part of the onion and the coriander stalks into a food processor and blitz until just combined. Add half the cheese and pulse again briefly, keeping a few larger pieces. Tip into a bowl and shape into 6 even burgers. Cover and chill for at least 1hr (up to 3hr) to firm up.
2 Heat a large griddle pan, frying pan or barbecue over medium-high heat. Brush with half the oil and cook the burgers for 8-10min, turning halfway, until piping hot and charred. Lightly toast the buns.
3 Meanwhile, heat the remaining oil in a large frying pan over medium heat and fry the remaining eggs (in batches) until crisp on the edges, with yolks remaining runny.
4 Serve the burgers stacked in buns with guacamole, salsa, soured cream, fried egg, the remaining spring onions, cheese and coriander leaves.
How to make Mexican burgers
Making your own patties is definitely the way to go. It takes minimal effort but the result is so satisfying that you won’t want to go back to buying your patties ready-made. Not only are the possibilities endless when it comes to making your own patties but you also know what went into them, so you know what you’re feeding your family, something you just don’t know when you’re buying patties ready-made. And this easy hamburger recipe is no different.
Combine ground beef/beef mince with breadcrumbs and egg (this keeps the burgers juicy) and flavorings then form into burgers. Cook on a grill or in a hot pan until cooked to your preference then top with cheese slices and allow to melt. To assemble the burgers, top toasted burger buns with lettuce, the patties, guacamole and pico de gallo and serve immediately.
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Bring water to a boil in a small saucepan.
Add quinoa and return to a boil.
Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 12 minutes. Uncover and let stand.
Add 1 tablespoon oil in a medium skillet over medium heat.
Add ¾ cup of onion and garlic and cook, stirring occasionally, until soft and fragrant, 3 to 5 minutes.
Stir in beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork (or you can use food processor).
Transfer the mixture to a bowl and let cool for a couple of minutes.
Combine well the quinoa, ¼ cup of cilantro, 3 tablespoons cornmeal, ½ teaspoon salt and pepper.
Form the bean mixture into 6 patties.
Coat them evenly with the remaining ⅓ cup cornmeal and arrange to a baking sheet. Refrigerate for 30 minutes.
Stir in 3 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and salt to taste.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Reduce heat to medium and cook 3 burgers until heated through, brown and crisp on both sides, 4 to 6 minutes per side. Watch carefully, do not burn.
Transfer cooked burgers to the oven to keep warm.
Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent overbrowning.
Arrange the burgers on buns with the orders of lettuce, tomato and the guacamole.