Vegan Mexican Bean Burgers – spicy black and kidney bean burgers with sweetcorn and chipotle. One of your five a day per burger! Post sponsored by Appletiser.

These vegan Mexican bean burgers are my ultimate bean burger recipe – spicy, flavourful black and kidney bean patties, that aren't mushy in the middle and hold their shape perfectly when cooked. They are vegan/egg/dairy free, high protein, contain one of your five a day and are cheap to make too!

This recipe is another in my series for Appletiser – one recipe a month for a meal that is the perfect pairing with a glass of Appletiser. Just like the delicious drink my recipes are all free from added sugar and contain at least one portion of your five a day!

Speaking of five a day – did you know that beans count? That's right, an 80g serving of beans or pulses counts as one portion of your five a day! (Even if you eat lots more than that it still only counts as one portion though). That means that each one of these Mexican bean burgers provides you with one portion of your fruit and veg.

And that is just the burger itself; if you load yours up with lots of things like guacamole and tomato then you could easily get in another portion; and if you choose to serve them with some oven baked sweet potato fries or wedges then there's another portion! See, this five (or even seven!) a day isn't so hard really!

These vegan Mexican bean burgers are my ideal Summer meal. I like to eat them sitting outside in the sunshine, with loads of sides and an ice cold Appletiser. They are great for a casual meal with family or friends – just provide the burgers, buns and a good selection of toppings and dips so that everyone can assemble their own burgers as they like.

The burgers themselves are very quick and easy to make; and you can make the patties in advance and store them (uncooked) in the fridge for a couple of days, ready to cook whenever you need.

I used a base of both black and kidney beans, which I think gives the best flavour and texture; but feel free to vary this according to what you have in the cupboard. I used a mixture of ground porridge oats and breadcrumbs to bind the burgers together; oats are incredibly good for you so using mostly oats to bind rather than all breadcrumbs makes these even healthier.

For the flavourings, I added chipotle paste and Cajun seasoning, along with garlic, fresh coriander, lime and spring onions. You can vary the herbs and spices according to what you have. The burgers are on the spicy side (though they aren't super-hot) so if you are serving them to children then you may want to reduce the amount of chipotle you add.

Serve these vegan Mexican bean burgers with buns (obviously) and a selection of things like guacamole, tomato slices, lettuce, cheese slices, jalapeños and salsa. I also really like to put some corn tortilla chips in my burger for extra crunch – give it a try! And don't forget the Appletiser!

Vegan Mexican Bean Burgers Recipe:

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4.80 from 5 votes

Vegan Mexican Bean Burgers

Vegan Mexican Bean Burgers – spicy black and kidney bean burgers with sweetcorn and chipotle. One of your five a day per burger!

Course Main Course

Cuisine Mexican

Keyword burgers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Author Domestic Gothess

Ingredients

Burgers:

• 100 g (1 cup) rolled porridge oats
• 1 400 g (14oz) tin black beans very well drained
• 1 400 g (14oz) tin kidney beans very well drained
• 200 g (1 ¼ cups) cooked sweetcorn well drained, defrosted if frozen
• 2 cloves garlic crushed
• 2 spring onions (scallions) thinly sliced
• a handful fresh coriander (cilantro) chopped
• 1 Tbsp chipotle paste
• 1 Tbsp cajun seasoning
• finely grated zest of 1 lime and juice of ½
• 25 g (3 Tbsp) dry breadcrumbs
• ½ tsp salt

To Serve:

• 6 burger buns
• guacamole, tomato slices, lettuce, cheese slices, salsa, jalapeños, tortilla chips etc.

Instructions

• Place the oats in a food processor and blend until fairly finely ground. Add all of the other burger ingredients and pulse until everything is mostly finely chopped but not smooth. You don't want to over-process and end up with mush – keep some texture in those burgers!
• Divide the mixture into six equal portions and shape each one into a patty using your hands. Place on a plate or tray lined with baking parchment.
• At this point the burgers can be covered and stored in the fridge for up to a couple of days until you are ready to cook them.
• When you are ready to cook the burgers; preheat the oven to 180C/350F/gas mark 4 and line a baking sheet with parchment paper.
• Heat a little olive oil in a frying pan over a medium-low heat. Fry the burgers for about two minutes per side until golden.
• Place the fried burgers on the prepared sheet and pop in the oven for around 12 minutes to cook through.
• Serve with buns, plenty of trimmings and an ice cold Appletiser!

This post is sponsored by Appletiser, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.