Mexican bean burgers

Even my meat loving hubby had to admit these burgers were pretty tasty and the sour cream dressing ensured they weren’t dry in any way. It’s a great way of adding to your veg intake- beans are full of all kinds of good stuff!! Don’t be put off by the amount of chilli- these are extremely mild. If you do prefer more of a kick you could either add some fresh chilli or use hot rather than mild chilli powder.

The burgers are dairy free- the topping are not- but they are very much optional! If you’re not using sour cream I’d recommend mashing the avocado so you can pack a little more in which will add a bit more moisture.


1 x 400g tin of kidney beans

1 x 400g tin of cannelini beans

1 large tomato

1 small red onion

1/2 a green pepper

Small bunch of fresh coriander (leaves and stalks)

1/2 small tin of sweetcorn

2 tablespoons of tomato purée

Juice of half a lime

2 teaspoons of mild chilli powder

1 teaspoon of cumin

1 teaspoon of paprika

3 slices of bread

1 medium egg
Optional but yummy additions when serving:

Brioche burger buns

Sour cream


Lime juice

Chopped tomato

Sliced Avocado


Drain the tinned beans and mash to a lumpy pulp in a large bowl using a potato masher

Chop the tomato and green pepper into small pieces, finely dice the red onion, finely chop the coriander (including the stalks)

Add these to the mixing bowl along with the drained sweetcorn

Add the tomato purée, chilli powder, cumin, paprika and a little salt and pepper

Whizz up the bread into breadcrumbs

Add to the bowl with the egg and mix together

Finally squeeze the juice from half of a lime and mix in

With clean hands grab a good amount of the mixture and work into a burger shape then place onto a baking tray. Once they’re all formed chill in the fridge until you’re ready to cook (or cook straight away)

To cook- simply place under a hot grill for 5-6mins then flip the burgers over and grill for another 5-6mins.

Prepare your toppings! Put 4-5 tablespoons of sour cream in a bowl and squeeze the juice of half a lime into it

Chop a handful of coriander leaves and stir those through the cream too.

Lightly toast a burger bun then spoon the sour cream mixture over the bottom

Melt a little cheese over the burger while it’s under the grill. Lift it off and pop into the bun.

Chop or slice the avocado and put on top of the burger

Chop some tomato and add on top

Delicious!! Toddler ate a full plate and asked for more! Definitely a winner.

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