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


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.

Roasted Mushroom and Butternut Squash Burgers

It seems like it was a ‘Burger Tuesday’ in this house this week. At The Green Fair on Sunday I bought the recipe book Veggie Burgers Every which Way and it’s inspired me to experiment with some burgers, buns and my favourite pink pickled onions. I had a butternut squash hanging round in the fridge (I’m not really sure why I bought it as I tend not to like squashes!) and a few tired mushrooms so taking some general inspiration from the book concocted a new veggie burger recipe. So far (uncooked) it tastes good and the texture seems ok but we’ll have to see if they hold together when I fry them off later… Fingers crossed!

I’m going to serve them in home-made burger buns but I reckon they’d also work pretty well as a stand alone pattie or to accompany roast vegetables.

Update: they tasted delicious – sweet from the squash but with an earthy roasted mushroom tang. They held up well to being fried and looked good in a bun, BUT they were a bit soft so fell apart somewhat on eating. I always get this problem with veggie burgers – anyone out there know how to make them firmer and more substantial?

Recipes for the burger buns and pickled pink onions to follow….

Roasted Mushroom and Butternut Squash Burgers (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, vegetarian and vegan)

makes 4

  • 1/2 butternut squash, cut length-wise
  • 6-7 mushrooms
  • 1/2 red onion
  • 1-2 slices of bread, whizzed into breadcrumbs
  • good handful of parsley
  • seasoning
  • optional, if eat dairy: 60g goat’s cheese

– Preheat the oven to 200 degrees Centigrade/Gas Mark 5

– Place the 1/2 butternut squash in a baking dish, drizzle with olive oil, season and roast for up to an hour, until soft and squidgy. Scrape the flesh from the skin and set aside.

– Slice the onion and place in a different baking dish with the mushrooms. Drizzle with oil and sprinkle with thyme. Roast for 30 minutes.

– Whizz up the bread in a food processor to make breadcrumbs.

– Add the mushroom and onion mix and whizz.

– Add the roasted butternut squash and parsley. Process until well combined. (Add the goat’s cheese if using)

– Check the seasoning.

– Form into four burgers and place on a lined baking sheet.

– Leave to set in the fridge for a good few hours.

– Fry until golden and crisp. Then move to a preheated oven for 10-15 minutes to cook through.