Mexican Bean Burgers Recipe

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Most Helpful Positive Review

Mar 09, 2006

I changed the recipe around and it turned out fabulous! I did not use carrot. I rinsed and drained the black beans (instead of kidney beans) and fried them with the onion, green pepper, lots of cumin and chili pepper, and garlic. Then I combined the bean mixture with the flour, about 1/4 cup of sala, more chili pepper, 1/4 cup of cilantro (this really made it), and 1/2 a cup of rolled oats instead of breadcrumbs (so much healthier!). They formed perfectly into burgers and I coated them with hot sauces and I baked them for 15 minutes. Delicious! Edit: I made this again the same as above, but this time I combined oats AND cooked brown rice until the consistency was right. I think it was even better!

—Holly23

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Most Helpful Critical Review

Apr 14, 2011

Not a big bean burger fan and this definitely didn't change my opinion

—RockyTrax

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145 Ratings

Jan 10, 2004

I've never made my own veggie burgers myself and was scared to try, but this was quick and easy. However, I kind of figured 2 cups of salsa would be way too much, so I used only 1 and it was exactly right. I also used black beans because we love them, a red bell pepper instead of green, and took another reviewers suggestion to cook the chopped onions and peppers first so they wouldn't be crunchy. I got eight nice patties out of this and fried them. Served them on buns with a little sour cream and shredded cheese.

—dagny21

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Feb 12, 2005

These are awesome! I used to get a delicious black bean burger at a restaurant in OKC and have been looking for an equivalent/replacement here at home. Finally found it! (Happy dance!) I did make a few modifications - based on others recommendations and my personal taste. First - I used black beans (which I drained and rinsed really well.) Then I chopped the carrots and sauteed them w/ the chopped onions, garlic and some cumin - and I replaced the bell pepper w/ chopped green chili. And threw in a few squirts of Tabasco Chipotle sauce. I also suggest starting w/ 1/2 cup of salsa at the end and building from there to the right consistency. Sear the burgers and then drop the temp in the pan and cook slowly to cook all the way through. The flavor is fantastic and my husband and I loved it. 7 year old stepdaughter liked it "a whole lot." We followed the recommended serving suggestions and really enjoyed dinner tonight! Thanks Valerie!

—STEVESGIRL1

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Sep 22, 2004

I changed a few things in this recipe but it still came out pretty well. I sautéed the green peppers beforehand as I didn't want them to be too crunchy. I also took another reviewer's advice and coated the patties in cornmeal before frying - that was an excellent tip. The serving suggestion of lettuce, avocado and sour cream was also great. The only reason I'm giving this recipe four stars instead of five is that I found it a little bit difficult. The patties didn't hold together very well until I added some egg to the mixture. I will definitely make it again, though. Update: I am changing my rating to five stars because I have been making this recipe regularly and with a little bit of practice it is really not difficult at all. In fact, it has become a household favourite!

—RAZZMATAZZ

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Jan 22, 2004

I use less salsa and more bread crumbs for a thicker mixture so it bakes well. If you want a crispy outside flip them over half way through and turn the oven up to broil for a few minutes at the end.

—CFISCHER

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Jan 29, 2008

I've made these a few times usually with black beans and find them overall to be better than most store bought veggie burgers. My friends and family even enjoyed them, who aren't vegetarian. The only thing was the texture wasn't as firm as I'd hoped but the flavor is great so I gave it five stars. I also recommend starting with a half a cup of salsa and adding until a stiff mixture forms, two cups is way too much. Also, I saute the veggies first with garlic, cumin and chili powder.

—Charissa

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Aug 23, 2003

These were surprisingly easy to make, and they had great flavor. I used black beans, fried half of them and baked the rest. I liked the fried better. However, next time I would lightly grill the pepper and onions so they weren't so crunchy.

—MSYESTERDAY

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Nutrition

Calories
151 kcal
8%

Carbohydrates
29.7 g
10%

Cholesterol
0 mg
0%

Fat
1.2 g
2%

Fiber
6.4 g
26%

Protein
7 g
14%

Sodium
609 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Bean Burgers

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 151
Calories from Fat: 11

% Daily Value *
Total Fat 1.2g 2 %
Saturated Fat 0.2g 1 %
Cholesterol 0mg 0 %
Sodium 609mg 24 %
** Potassium 313mg 9 %
Total Carbohydrates 29.7g 10 %
Dietary Fiber 6.4g 26 %
Protein 7g 14 %
Sugars 3.9g
Vitamin A 35 %
Vitamin C 17 %
Calcium 9 %
Iron 21 %
Thiamin 24 %
** Niacin 19 %
** Vitamin B6 13 %
** Magnesium 10 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.