What's the best way to serve mexican flavored bean burgers [vegan, gluten-free]?

Serve fresh with your favorite toppings and condiments on the side.

What makes mexican flavored bean burgers [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does mexican flavored bean burgers [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is mexican flavored bean burgers [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

6.6K Views 5 months ago

Mexican Flavored Bean Burgers
[Vegan, Gluten-Free]

RL By: Rosalie Livingstone

Author Bio

I am the author of Quinces and Kale and I live in Melbourne, Australia. I have two... Read More

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Mexican Flavored Bean Burgers [Vegan, Gluten-Free]

Dairy Free

Vegan

These burgers started with a fridge cleanout…cooked brown rice, three quarters of a can of borlotti beans, some sweet corn and leftover avocado. I immediately thought Mexican, of course, and grabbed the very last of the coriander from the garden along with some chillies, cherry tomatoes that are ripening on... Read More

Ingredients You Need for Mexican Flavored Bean Burgers [Vegan, Gluten-Free]

For the burgers:

1 medium onion
1 small capsicum (bell pepper)
a small amount of oil (maybe a teaspoon)
½ clove garlic
1 small minced chili or ½ teaspoon chili powder
½ tsp ground cumin
1 tsp chopped oregano
½ tsp paprika
12 ounces cooked dried beans (I used about ¾ of a can of borlotti/cranberry beans)
¾ cup cooked brown rice
kernels from 1 corn cob or a small can of corn
2 tablespoons chopped fresh coriander
4 tablespoons mung or chickpea flour
salt

For the salsa:

1 red onion
2 tomatoes
¼ avocado
2 tablespoons chopped coriander
salt
a big squeeze of lime juice

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How to Prepare Mexican Flavored Bean Burgers [Vegan, Gluten-Free]

For the burgers:

Finely dice the onion and capsicum
Fry in the oil until soft, add the garlic and the paprika, chili, oregano and cumin and fry for a minute
In a large bowl combine the contents of the frying pan with the beans, rice, corn and coriander and mash.
Add the chickpea flour and mix in thoroughly.
Season with salt to taste.

For the salsa:

Dice the tomatoes, avocado and onion
Mix with the chopped coriander and a squeeze of lime
Salt to taste

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Comments:

Darren says:

January 22, 2015 at 10:22 pm

For the bean burgers above, do you fry the mash patty? It looks it in the picture, but it does not say to.

Thanks,
Darren

Comments are closed.

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