Fresh, fragrant, tasty and full of beans – literally! Mexican Bean Burgers topped with a yoghurt salsa make a super-healthy lunch or light dinner.
Sometimes, it’s got to be a Hamburger. Juicy and nicely charred on top, with mayo AND sugar free ketchup AND gherkin AND tomato AND lettuce And a BUN. When you do a Hamburger, you can’t go half way.
But now, friends, I will blow your minds. For I have cooked up a burger recipe that lives up to a bona fide Hamburger in every single way. Without using meat! Without ketchup! Without mayo! Or a bun!
Are you ready?
Think of these burgers like a mini Mexican holiday – they’re pleasing on the eye, an explosion for your taste buds and they’ll make you feel incredibly smug (because they’re actually really healthy!) Plus, you get to mash a bunch of beans with your hands. Which is not particularly Mexican, but kind of fun.
Do you want to know what’s in your new favourite Mexican Bean Burgers? Three kinds of beans. Spring onions. Garlic. Sun-dried tomatoes. Coriander. And feta cheese. Can you hear the Mariachi band strumming in the background? Feel like sipping a margarita in front a colourful beach hut? I’m with you. This combination is so delish, I want to eat it again straight away.
Unfortunately, mine did not last long. They were just too good!
If I am honest, you would probably not find these burgers on the streets of Acapulco, but as they include beans and are topped with a salsa, it makes them Mexican enough to deserve their name. We’re generous like that here at sugarfreelondoner.com. Also, sometimes it’s good to not be too authentic. When I think back about my REAL Mexican holiday, I recall getting chased by a pack of wild dogs whilst riding a bicycle without gears. See? Stay at home, have a Mexican Bean Burger, sip your margarita and get the good vibes without hassle.
Or just don’t rent a bike in Mexico.
Yields 6 portions
Like a mini holiday in Acapulco: These Mexican Bean Burgers are a doddle to make and taste divine. A light, healthy lunch
15 minPrep Time
10 minCook Time
25 minTotal Time
- 400g tin of butter beans
- 400g tin of kidney beans
- 400g tin of black-eyed beans
- 1 bunch of spring onions
- 2 garlic cloves
- 80g sun-dried tomatoes
- large handful of fresh coriander
- 3 medium eggs
- 150g feta cheese
- 80g breadcrumbs (I made my own using some leftover sourdough)
- pepper and salt
- 200g full fat natural or Greek yoghurt
- half a lime
- oil for frying
- Drain and rinse your beans and tip them into a large bowl. Mash them roughly with a potato masher or your hands - or give them a quick pulse in the food processor
- Trim and finely slice the spring onions, garlic and sun-dried tomatoes.
- Pick the coriander leaves and finely chop half of them, leaving the other half for the yoghurt salsa.
- Add the breadcrumbs and crack the eggs in and add a generous amount of salt and pepper.
- Give it a good mix.
- Then crumble in the feta and gently fold through.
- Shape into burger patties - the amount will depend on how large you like your burgers. My mix yielded 12.
- Fry at medium temperature with oil of your choice for 5 minutes. Once the underside is nicely browned, flip over carefully - the mixture is softer than regular meat burgers. Add more oil if necessary to brown the other side
- To make the yoghurt salsa, mix your yoghurt with the juice of half a lime, the remaining chopped coriander leaves and some salt and pepper.
- Enjoy with a salad, some avocado and tomatoes.