Mexican Bean Burgers Recipes

MEXICAN BLACK BEAN BURGERS

Mexican Black Bean Burgers image

My husband's a vegetarian so I love finding meatless recipes we all like. These burgers are not only easy to make, but they freeze well. We sometimes top them with chipotle mayo for a more smoky flavor. They're good with hot sauce, too. -Ellen Finger, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 can (4 ounces) chopped green chiles
1/2 medium onion, cut into wedges
1/2 medium sweet red pepper, chopped
4 garlic cloves, halved
1 can (15 ounces) black beans, rinsed and drained
1 large egg
1 tablespoon chili powder
3/4 teaspoon ground cumin
3/4 cup dry whole wheat bread crumbs
4 whole wheat hamburger buns, split
4 tablespoons reduced-fat sour cream
4 tablespoons salsa

Steps:

Preheat oven to 375°. Place chiles, onion, pepper and garlic in a food processor; pulse until finely chopped. Drain and set aside. In a large bowl, mash beans. Add the onion mixture, egg, chili powder, cumin and bread crumbs; mix well., Shape into 4 patties; transfer to a 15x10x1-in. baking pan coated with cooking spray. Refrigerate for 30 minutes. Bake until heated through, 8-10 minutes on each side. Serve on buns with sour cream and salsa.

Nutrition Facts : Calories 354 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 751mg sodium, Carbohydrate 64g carbohydrate (9g sugars, Fiber 12g fiber), Protein 15g protein.

SPICY MEXICAN BEAN BURGER

Spicy Mexican Bean Burger image

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.

Provided by Shannon Holmes

Categories Beans

Time 15m

Yield 6 burgers, 6 serving(s)

Number Of Ingredients 15

Ingredients

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
salt
1 dash chili powder
1 dash cumin
1/2 cup sliced black olives (optional)
hot sauce, a few drops per burger (optional)

Steps:

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).

Nutrition Facts : Calories 144.7, Fat 2.1, SaturatedFat 0.4, Sodium 189.8, Carbohydrate 27.6, Fiber 2.6, Sugar 2.7, Protein 4.5

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA

Mexican bean burgers with lime yogurt & salsa image

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 20m

Yield Makes 6 burgers

Number Of Ingredients 9

Ingredients

2 x 400g/14oz cans kidney beans, rinsed and drained
100g breadcrumb
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
juice ½ lime
6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve

Steps:

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Nutrition Facts : Calories 195 calories, Fat 3 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.38 milligram of sodium

MEXICAN BEAN BURGERS

Mexican Bean Burgers image

This recipe was originally posted by Zenith. This member is no longer an active participant at Zaar, but I was a huge fan of her recipes, so when they went up for adoption I grabbed as many as I could. Here are her original comments: "A tasty vegetarian burger. Fairly mild -- increase spices to your taste. Adapted from 'The Vegetarian Gourmet's Easy Low-Fat Favorites.'"

Provided by spatchcock

Categories Lunch/Snacks

Time 20m

Yield 8 burgers, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked black beans (or canned)
2 cups cooked brown rice, preferably warm
1/4 cup finely chopped onion
3 tablespoons ketchup
2 teaspoons chili powder, more, to taste
1 teaspoon dried oregano
1 garlic clove, pressed
1/2 teaspoon ground cumin, more, to taste
salt and pepper, to taste
1 tablespoon nutritional yeast (optional)

Steps:

Mix all ingredients together in a large bowl.
Mash with a potato masher until mashed well and thoroughly combined.
Divide mixture into 8 balls.
Form each ball into a thick patty.
(This is easier if you wet your hands first.) Fry burgers in a skillet sprayed with nonstick cooking spray (or lightly greased).
Cook until browned on both sides, turning several times.
Serve on buns with toppings of your choice.

Nutrition Facts : Calories 122.4, Fat 0.8, SaturatedFat 0.2, Sodium 70.6, Carbohydrate 24.2, Fiber 5, Sugar 1.6, Protein 5.2

MEXICAN BEAN BURGERS

Mexican Bean Burgers image

This recipe is from allrecipes.com. The original recipe states that these burgers can be fried, grilled, or baked.

Provided by janem123

Categories Mexican

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can kidney beans, drained
1/2 cup green pepper, finely chopped
1/2 cup onion, finely chopped
1 carrot, sliced
2 cups salsa
1 cup dry breadcrumbs
1/2 cup whole wheat flour
1/2 teaspoon black pepper
salt
1 pinch chili powder

Steps:

Steam carrot until soft.
Mash beans and carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs, and whoe wheat flour. Add more flour to create a firmer mixture or more salsa if the mixture is too stiff.
Form mixture into patties.
Bake at 425* for 15-20 minutes or until browned.

Nutrition Facts : Calories 305, Fat 3, SaturatedFat 0.7, Sodium 1327.2, Carbohydrate 58.9, Fiber 12.2, Sugar 9.8, Protein 13.9

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