Mexican Bean Burgers

Mexican Bean Burgers

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"These burgers can be baked, grilled, or fried. Great served on a bun with avocado, lettuce, sour cream, and cheese."
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servings 151 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. Place carrot into a bowl, and fill with about 1/4 inch of water. Cover with plastic wrap, and cook in the microwave for 2 minutes, or until soft. Drain.
  2. Mash beans and steamed carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs, and whole wheat flour. Season with salt, black pepper, and chili powder. Add flour to create a firmer mixture, or more salsa if the mixture is too stiff. Form mixture into 8 patties, and place on a greased baking sheet.
  3. Heat a large skillet over medium-high heat, and coat with cooking spray. Fry the patties for about 8 minutes on each side, or until browned and firm.


  • Note
  • For baking the patties, preheat the oven to 425 degrees F (220 degrees C), and cook for about 15 minutes.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 151 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I didn't really care for these. They really wanted to fall apart on me and were difficult to keep together.

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 ...

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 ex...

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...

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 a...

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 th...

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...

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...

This was such a cool idea! I would not put the carrots in next time, they didn't really add any needed flavor and I did add about 1 teaspoon of fresh garlic because garlic is a staple in my mea...

Great served on a bun spread with some ranch dressing, and topped with thinly sliced onion, lettuce and extra salsa Silverwolf

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