The ultimate vegan Mexican burgers! This Mexican-inspired burger packs a punch of flavor with a chorizo-flavored black bean patty, topped with crispy cilantro-lime corn fritters, smothered in a refreshing ranch dressing! Pure perfection!

Mexican Black Bean Chorizo Burgers with Cilantro-Lime Corn Fritters [Vegan]

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For the Burgers:

  • 1/4 cup bulgur wheat
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 large clove garlic, minced
  • 1 tin black beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1/4 teaspoon chili
  • 1 teaspoon chipotle flakes
  • 1/8 teaspoon cinnamon
  • 1 teaspoon coconut sugar
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 cup bread crumbs

For the Fritters:

  • 1 tablespoon ground flax seeds mixed with 1/4 cup water
  • 2 cups corn kernels
  • 2/3 cup spelt flour (or wheat flour)
  • 1/2 teaspoon baking powder
  • 2 spring onions, finely sliced
  • 1/4 cup chopped cilantro
  • Zest and juice of 1 lime
  • 1 jalapeno, finely chopped (remove seeds for less heat)
  • Salt and pepper, to taste

For the Extras:

  • Black burger buns or burger buns of choice
  • Vegan ranch dressing


For the Burgers:

  1. Cook the bulgur wheat according to package instructions, drain and set aside.
  2. Heat the oil in a small pan. Sauté shallot and garlic until translucent, set aside.
  3. Pulse the beans in a food processor, leaving some structure. Or use your hands or a fork.
  4. Tip the mixture into a bowl and stir in the other ingredients (bulgur, shallot and garlic, spices & seasonings). Season with pepper and salt. Cover and place in the refrigerator for 30 minutes.
  5. Form into 4 patties. Heat a pan over medium heat, add some oil and fry until golden on both sides.

For the Fritters:

  1. Mix the ingredients for the fritters in a bowl, and season with salt and pepper.
  2. Heat some oil in a non-stick pan over medium-high heat. Add a few tablespoons of the mixture and flatten with the back of a spoon.
  3. Cook until golden and crispy on one side, flip and cook until browned on the other side (about 3 minutes per side). Repeat with the remaining batter.
  4. Spread some ranch on the buns, top with a black bean – chorizo patty and a corn fritter, your favorite toppings and an extra drizzle of ranch sauce. Dig in!


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