Spicy Mexican Bean Burger

Total Time
Prep 10 mins
Cook 5 mins

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.

Ingredients Nutrition

  • 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 18 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)


  1. Heat oil in skillet over medium heat.
  2. Add onions, carrots, corn and chopped green pepper.
  3. In the meantime, place beans in a large bowl.
  4. Sauté until vegetables are bright in color.
  5. Add vegetables to beans, blend with hand mixer.
  6. Add remaining ingredients, adding more flour to create a firmer mixture, or more salsa if mixture is too stiff.
  7. Form into balls and smash into patties.
  8. Place on pieces of waxed paper and stack in Tupperware.
  9. Place about 5 sliced olives in middle of patty, smash to seal them inside.
  10. To heat, spray each burger with cooking spray.
  11. Heat over medium heat and cook until browned on one side.
  12. Flip and drop a few drops of hot sauce on burger if desired.
  13. 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).


Most Helpful

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.

CongoGirl January 14, 2009

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.

Anonymous September 09, 2015

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.

Mgnbos January 22, 2012

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