If money is tight and you are lacking inspiration for what to make with what you have left in the cupboard, then give this Mexican Bean Burger recipe a try. Cheap to make, easy to adapt and they are vegan too! All of your favourite Mexican flavours in one delicious burger.
The humble can of beans doesn’t get enough credit in my opinion. It’s a store cupboard essential and one of the cheapest things you can buy in the supermarket. If you are anything like us, you will buy cans of every kind of bean there is, put them at the back of your cupboard and forget about them because you are not sure what to do with them. Well, we are going to be sharing loads of budget friendly recipes that use canned beans.
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We have used cannellini and red kidney beans in this recipe, but you could use a mixture of any plain canned, cooked beans you had. That’s what budget recipes should be about, using what you have! The same goes for the rest of the ingredients in the burgers – use them as a guide. Feel free to use whatever herbs and spices you have so you don’t have to buy anything extra.
We stacked these burgers high with extras. Not just for added flavour, but for photography purposes of course. But to keep these as a really cheap meal, just stick with the burger, bun and some salad in it. But if you want a stacked bean burger, then our Mexican Coleslaw is the way to go.
We mention our Mexican Coleslaw a lot, and link to it from a lot of other recipes, not only it is JUST THAT GOOD but because there is so much you can do with it. Tacos, salads, enchiladas and NOW burgers! Sure, coleslaw is going to make a burger a little messy, but isn’t that how a burger should be?
This recipe makes 8 burgers. Don’t worry if you aren’t cooking for 8 people or don’t think you can handle 8 burgers yourself, because these freeze really well. Once you have formed the burgers in to patties, wrap whatever ones you won’t be cooking in clingfilm and pop them in the freezer. You can then cook them from frozen in the oven at 200c for about 40-45 minutes.
- 1 400g can cannellini beans, drained
- 1 400g can red kidney beans, drained
- 3 Garlic cloves, crushed
- 1 Small red onion, chopped
- Juice of 1 lime
- A handful of fresh coriander (cilantro)
- A pinch of sea salt and black pepper
- 1 tsp Each of paprika, mild chilli powder and cumin
- 60 g Rolled oats
- Put all of the burger ingredients in to a food processor and blend to desired consistency. We like some chunks of beans still in ours, so we don’t over process it. If you don’t have a food processor, then you can mash the beans and chop everything else up small and mix it all together.
Form the burgers in to 8 patties and put on a plate and put in the fridge for 30 minutes. If the mixture is too wet, add more oats and blend again until it is more solid.
- Add some oil to a large frying pan and when hot, put the burgers in. Gently cook for 4 minutes on each side, carefully flipping.
- Add some lettuce to the bottom bun, then some Mexican coleslaw, a cooked bean burger and the top with Greek yoghurt, guacamole and salsa before serving.