Fire up the grill any time of year—indoors on an electric grill or outdoors on the BBQ. Hamburgers are a timeless favorite, but our Mexican bean burgers bring bold, spicy flair with tender kidney bean patties nestled in crispy multigrain buns. As a grilling enthusiast with years of perfecting plant-based recipes, I can attest these deliver restaurant-quality taste at home.
Mexican Bean Burger Recipe
Ingredients for the patties:
2 cans of kidney beans (400 g each)
2 slices of white or brown bread
1 red chili pepper
1 handful of fresh coriander
2 cloves of garlic
1 egg
1 teaspoon ground coriander
Salt
Pepper
Vegetable oil (for frying)
Ingredients for the toppings:
2 tomatoes
1 avocado
1 onion
290 ml sour cream
6 multigrain bread rolls
Preparation
To make these Mexican bean burgers, start with the patties: Drain the kidney beans and mash them roughly in a large bowl using a potato masher. Cube the bread slices, finely chop the chili, coriander, and garlic, then mix in the egg. Season with salt, pepper, and ground coriander. Form into 6-8 patties. Heat 2 tablespoons of oil in a pan and fry until golden on both sides.
Slice and grill the multigrain buns until crispy. Top with sliced tomatoes, avocado, and onion, add the bean patties, and finish with a dollop of sour cream if desired. Serve hot and enjoy!
Preparation time: approx. 30 minutes
