Mexican Bean Burgers

Mexican Bean Burgers


"These burgers can be baked, grilled, or fried. Great served on a bun with avocado, lettuce, sour cream, and cheese."

Ingredients {{adjustedServings}} servings 151 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

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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.
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  • Note
  • For baking the patties, preheat the oven to 425 degrees F (220 degrees C), and cook for about 15 minutes.
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Reviews 105

  1. 150 Ratings


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!


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.


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!