Spicy Mexican Bean Burger

"This is an inexpensive vegetarian burger and my husband loves them. He ate one and he said they are filling, delicious and he said he wants more made when these are gone and he even said that they are better than store bought. They don't fall apart like most veggie burgers and all the ingredients are available at any grocery store."
 
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photo by flower7 photo by flower7
photo by flower7
Ready In:
15mins
Ingredients:
15
Yields:
6 burgers
Serves:
6
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ingredients

  • 1 (16 ounce) can fat-free refried beans (these are always vegan)
  • 1 teaspoon oil
  • 12 cup small onion, coarsely chopped
  • 12 green pepper, coarsely chopped
  • 14 - 12 cup frozen corn
  • 1 carrot, peeled and shredded
  • 18 cup picante sauce (spicy or mild to your taste) or 1/8 cup salsa (spicy or mild to your taste)
  • 1 cup breadcrumbs
  • 12 cup flour
  • 1 teaspoon black pepper, to taste
  • salt
  • 1 dash chili powder
  • 1 dash cumin
  • 12 cup sliced black olives (optional)
  • hot sauce, a few drops per burger (optional)
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directions

  • Heat oil in skillet over medium heat.
  • Add onions, carrots, corn and chopped green pepper.
  • In the meantime, place beans in a large bowl.
  • Sauté until vegetables are bright in color.
  • Add vegetables to beans, blend with hand mixer.
  • Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
  • Form into balls and smash into patties.
  • Place on pieces of waxed paper and stack in Tupperware.
  • Place about 5 sliced olives in middle of patty, smash to seal them inside.
  • To heat, spray each burger with cooking spray.
  • Heat over medium heat and cook until browned on one side.
  • Flip and drop a few drops of hot sauce on burger if desired.
  • I serve these with salsa, chopped onions and a cheese slice on a toasted burger bun (toast the face in the same skillet used for the burger).

Questions & Replies

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Reviews

  1. Yum! Whenever I can make a vegetarian dish that my husband would like me to make again, that's five stars! I omitted the corn because he doesn't like it and I used quick oats instead of flour. I also went heavy on the seasonings because we like things spicy. To cook, I fried them in a thin layer of olive oil, turning several times and finally topping with cheese. My husband said it reminded him of a torta.
     
  2. This is an excellent veggie-burger recipe that doesn't require a food processor. Here are my suggestions/ improvements I made based on the other reviews: 1. Refried beans: I used Trader Joe's refried beans with jalapeños. They're low-fat (not fat-free as the recipe calls for) but help incredibly with the flavor. For those who want a kick, maybe a bit of freshly-chopped jalapeños. 2. Veggies: I didn't have carrots. I added 2 cloves of garlic and chopped all the veggies very well instead of blending, which added to the texture of the burger. 3. Seasoning: 1/4 tsp each of cumin and chili peppers, 4 tablespoons of Trader Joe's fat-free chunky salsa, and 3 tablespoons each of sesame seeds and millet. The latter boost the texture of the burger as well. Apart from the above, I followed the measurements exactly as listed. The patties stayed together very well.. Forms about 7 smaller-than-fist-sized burgers. I felt like I was generous with the salt and pepper, but it came out perfectly! Make sure to taste the mix before cooking.
     
  3. This recipe is a good start - as written the spices are really muted, I would double them at least. I found too that I could easily mix everything by hand. I omitted the corn and added one fresh jalapeno.
     
  4. My husband really liked them, the kids; not so much. I thought they were really good, filled me up very fast. I only got through about 3/4 of it. Awesome if you are trying to watch your weight.
     
  5. This is amazing! I"ve never had a veggie burger before but I have to tell you, the kids and I LOVE it! Thanks!
     
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Tweaks

  1. Wonderful and easy. I was trying to recreate one of my favorite restaurant dishes, a black bean pita burger, and this is just as good. I only used 1/3 cup of flour and 1/3 cup breadcrumbs, used red and yellow peppers instead of green, and refried black beans. Served it on a pita with red onion, lettuce, chopped red/yellow peppers, corn and Greek yogurt.
     
  2. Yum! Whenever I can make a vegetarian dish that my husband would like me to make again, that's five stars! I omitted the corn because he doesn't like it and I used quick oats instead of flour. I also went heavy on the seasonings because we like things spicy. To cook, I fried them in a thin layer of olive oil, turning several times and finally topping with cheese. My husband said it reminded him of a torta.
     
  3. Wow Shannon! Thanks for the idea. The basic recipe is incredible. From there, I made a lot of changes to suit my tastes and based on what I had in the fridge. The end result was incredible thanks to your base recipe. Instead of bread crumbs, I used masa harina and I used whole wheat flour. I bought some of my favorite salsa from a local restaurant and used the carrot and a red pepper and a tiny bit of our own roasted green chile instead of the powder. No cumin because we don't like it around here and no onion because I forgot to buy any. If you like rellenos, tacos, or tamales, try the masa. It gives an awesome flavor and texture to the whole mixture. I can't wait to wrap the leftovers up in a whole wheat tortilla today with some cheese and the leftover salsa.
     

RECIPE SUBMITTED BY

I am a vegetarian and I love to cook. I have been trying to incorporate whole wheat into my baked goods and have been eating much healthier foods. I really don't have a favorite cookbook, I mainly try different recipes out on the internet.
 
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