The Best Spicy Bean Burgers, Mexican Style

The Best Spicy Bean Burger, Mexican Style

¡Viva México! These knock-your-socks-off, totally delicious veggie bean burgers are all about Mexican flavours: spices, coriander, spring onions, lime, beans and crushed up tortilla chips. You can go as hot as you like by adding chilli or your favourite hot sauce. Those are my kind of ingredients.  I’ve made dozens of types of veggie burger and these are probably my favourites. Give the mix a bit of time for those flavours to mingle and the texture to firm up, and that’s what makes these patties great. There’s no crumble factor with these, making them perfect for frying pan, grill or BBQ. It’s so often that veggie burgers don’t have the right texture.

Serve in buns, or wrapped up in tortillas, topped with  salsa, pickles… anything you want.

The Best Spicy Bean Burgers, Mexican Style (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

Mexican Spiced bean burgers

makes 4 patties

  • 2 handfuls tortilla chips
  • 1 tin pinto or borlotti beans
  • 1 handful of coriander
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 2 spring onions, sliced
  • 1 squeeze lime juice
  • salt and pepper to taste
  • 2 tbsps salsa, preferably fridge salsa, or Mexican hot sauce (or combination of both!)

– Whizz up the tortilla chips in a food processor (or crush) until they’re a small rough crumb

– Add all the other ingredients to the food processor and pulse until well combined.

– Turn into a bowl and leave for an hour or so, for the flavours to mix. Taste and preseason if necessary.

– Form into 4 even sized patties, cover and refrigerate until needed

– Preheat the oven to 200 degrees Centigrade/Gas Mark 6

– Fry in a small amount of oil until nicely browned

– Then move to the oven for 10-15 minutes.

– Serve in buns with garnished with more salsa




Knock your socks off tasty bean burger, Mexican Style


Smoky Mushroom Burgers

I’m always on the look out for new bean burger or veggie burger recipes. I have a couple already that I think are pretty hard to beat: the best spicy bean burgers and Mexican bean burgers, but there’s always room for more. And believe me I enjoy the research aspect. Mushrooms often feature in burgers and I’ve got a particular liking for smoky chipotle at the moment (D’s influence as he will happily put Tabasco smoky chipotle on nearly everything!), and these combine the two.

The resulting burgers are flavourful, earthy with mushrooms and with a smoky heat in the background. They were lovely as burgers (although quite soft and therefore messy eating) but work equally well as a veggie main to accompany fresh vegetables.

To add another texture and flavour, top with frazzled thyme onions – enjoy with plenty of napkins on hand!


Smoky Mushroom Burgers (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

  • 1 cup chestnut mushrooms, chopped
  • 1 clove of garlic, finely chopped
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1 tin beans, I used black eye beans
  • 1/2 cup fresh breadcrumbs
  • 1 tbsp smokey chipotle sauce
  • Salt and pepper
  • 1 tsp balsamic
  • 3 spring onions, finely sliced

– Dry fry the mushrooms until golden, then stir in the garlic and thyme and continue to cook until fragrant.
– Drain the beans but do not rinse.
– Place all the ingredients in a food processor and pulse until well combined but still retaining a bit of texture
– Taste and adjust flavourings to your own taste
– Form into four patties and refrigerate until needed
– Fry off in sunflower oil until golden on both sides, then transfer to a medium oven for 10-15 minutes to heat through
– Serve in buns with frazzled onions, relish, your choice of leaves and mustard.



The Best Spicy Bean Burgers

Here’s the main dish in my homage to the USA for 4th July. The inspiration comes via Somer at Good Clean Food (you must visit her blog she shares with 3 other vegan mums – she is the nicest lady you could ever come across and it’s a blog with great stories and yummy recipes that’s well worth following). She blogged about an awesome vegan burger that she found turned out to be veggie. Her praise was so high that I had to give it a go – and she linked to the recipe, so it was just a case of ‘veganising’ and putting a lucysfriendlyfoods slant to the dish.

I have to say they are utterly delicious – a really good texture that holds up well, with a satisfying smoky spice and a kick of heat. The idea of adding crushed tortilla chips rather than breadcrumbs is inspired. These will be definitely be my bean burger recipe to rely on, I will never buy a sawdust patty again!

The Best Spicy Bean Burgers (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes 4 burgers

  • 1 tin pinto beans, drained but not rinsed (use any beans you like)
  • 40g corn tortilla chips, crushed
  • 1 shallot, finely chopped
  • 4 slices pickled jalapenos, chopped (or more if you like it hot)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 2 tbsps smoky chipotle sauce/chilli sauce
  • 1 tsp oregano
  • 50g grated vegan cheese (or use cheddar cheese if you can/like)
  • salt and pepper, to taste

– Crush the tortilla chips

– In a food processor, pulse the beans, shallots and jalapeno. Make sure you leave some texture.

– Add the other ingredients and mix to combine. Taste and adjust seasoning to taste.

– Turn into a bowl and leave in the fridge for at least 30 minutes for the mixture to firm up and the flavours combine.

– Shape into four even patties.

– Fry in sunflower oil until lightly browned on both sides. Transfer to a baking tray and cook in the oven at 200 Degrees Centigrade/Gas Mark 5 for 15 minutes.

– Serve in a bun with your favourite burger garnishes.