These Spicy Mexican Bean Burgers are great for any BBQ. Unlike some other vegetarian burgers, they hold together well and won't disappear through the cracks on the grill.
I've served these at many BBQ's where meat eaters have enjoyed them as much as vegetarians. If you're looking for more great BBQ ideas, click here. You might also like Vegetable kebabs, which are really easy to do and bring great colour to any BBQ.
Bean burgers have a lower carbon foorprint than meat burgers. You can also buy many of the ingredients as Fairtrade, such as the kidney beans, chilli powder, black pepper and even limes. Fairtrade products are produced in a way that is kinder to the environment and use fewer harmful chemicals. This is to protect not only the land, but the farmers themselves. In fact many Fairtrade products are also organic.
Storing Bean Burgers
Another great thing about these Spicy Mexican Bean burgers, is that they freeze well. Freeze them uncooked for up to 3 months, perfect for any spur of the moment BBQ's. If you cooked up too many, they will also keep in the fridge for 2 - 3 days and can be re-heated.
The Best Spicy Mexican Bean Burgers
- 1 tbsp olive oil organic, fairtrade
- 1 red onions organic, peeled and diced
- 2 garlic cloves organic, peeled and crushed
- 2 tsp mild chilli powder organic, fairtrade
- 800 g kidney beans organic, fairtrade, pre-drained weight
- 100 g breadcrumbs organic
- 1 egg organic, beaten
- 200 g salsa organic
- 20 g fresh coriander organic, leaves and stalks chopped
- 1 dash salt
- 1 dash black pepper organic, fairtrade, freshly ground
- 150 ml low fat natural yoghurt organic (optional)
- 1 lime organic, fairtrade,
- 4 burger buns organic
- 320 g rocket organic, to serve
- 250 g tomatoes organic, to serve
- Pre-heat the grill to high.
- Heat the olive oil in a frying pan and fry the onion over a medium heat for 3 minutes until softened. Add the garlic and chilli powder and fry for a further 2 minutes then tip into a large bowl.
- Drain and rinse the beans, add them to the bowl and mash with a fork or potato masher.
- Add the breadcrumbs, egg, one quarter of the salsa and half the coriander. Season with salt and pepper and mix it all together.
- Divide the burger mix according to the number of people. Wet your hands and shape until burgers. They can now be frozen at this point.
- To cook the burgers, place on a non-stick baking tray and grill for 4 - 5 minutes each side until crisp and golden or place on the BBQ 2-3 minutes each side.
- Whilst they are cooking, mix the remaining coriander with the yoghurt juice of half the limes and a dash of black pepper.
- Cut the burger buns in half and spread each half with a little of the yoghurt mixture.
- Add some of the rocket, tomato slices and a spoonful of salsa to the top half of the bun and place the burger in the middle. Serve with the remainder of the salad and the rest of the limes cut into wedges.