Spicy Mexican Bean Burger

Spicy Mexican Bean Burger

Spicy Mexican Bean Burgers are not just perfect for a BBQ but also great fakeaway. 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.

Serves 6


  • 200g (7 oz) kidney beans
  • 2 tbsp olive oil
  • 2 medium carrots, grated
  • 1 onion, diced
  • 1-inch ginger, grated
  • 3 tsp cumin, ground
  • 3 tsp coriander, ground
  • 1 chipotle or other chilli, chopped
  • 50g (1.7 oz) flax seeds
  • 50g (1.7 oz) 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. 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
  6. Place the flaxseeds and oats in a highspeed blender until fine. Combine into the mixture and leave to rest for 30 minutes before shaping
  7. Using damp hands, shape into 6 patties and chill in the fridge for a couple of hours or overnight.
  8. When ready to eat, fry the patties in oil for about 5 minutes each side, until nicely browned on both sides. Alternatively, brush the burgers with oil and place over a BBQ grill and cook until the burgers turn a lush reddish-brown colour
  9. Serve in a bun.

Vegan Life tip

We suggest you use a food processor to mash the kidney beans, as the potato masher just does not get the fine texture this dish needs.

Recipe by Edward Daniel©. For  more recipes see ethivegan.com.