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.
- Ready In:
- 1 (16 ounce) can fat-free refried beans (these are always vegan)
- 1 teaspoon oil
- 1⁄2 cup small onion, coarsely chopped
- 1⁄2 green pepper, coarsely chopped
- 1⁄4 - 1⁄2 cup frozen corn
- 1 carrot, peeled and shredded
- 1⁄8 cup picante sauce (spicy or mild to your taste) or 1/8 cup salsa (spicy or mild to your taste)
- 1 cup breadcrumbs
- 1⁄2 cup flour
- 1 teaspoon black pepper, to taste
- 1 dash chili powder
- 1 dash cumin
- 1⁄2 cup sliced black olives (optional)
- hot sauce, a few drops per burger (optional)
- 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).
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
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.
This is delicious! I made it tonight without the corn, and with extra amounts of the spices. I put in on a plate without a bun, and topped it with salsa, avocado slices and monterey jack cheese- heavenly! And the recipe is so flexible, I'm looking forward to trying it with different toppings, and maybe on a bun or a corn tortilla. Will add this to my "regulars" list!
These were filling and after I made a few changes absolutely delish! I did find the batter a bit bland at first so I added a bunch of extra spice, lots of tabasco and some lime juice. The batter was so easy to handle and this is the first veggie patty recipe I've used that hasn't fallen apart while cooking. Hoorah! I served on a bun with carmalized onions, tomato, avocado and cheddar for a great combo.