A super simple recipe that makes 4 tasty Vegan Mexican Burgers with Rice.

    

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Vegan Mexican Burgers with Rice

A homemade burger like these Mexican Burgers is such a joy.

They are super easy and quick to make and you know exactly what goes into them.

You can add as much or as little spice as you like and of course, there are no added nasties like preservatives and artificial flavourings and colours.

All in all, they are a winner.

Ingredients to make Mexican Burgers

Here are the simple ingredients to make these homemade burgers.

• KIDNEY BEANS - you could use black beans instead
• RICE - cooked rice, I used a sachet of microwave rice
• SPRING ONIONS - also called scallions
• RED PEPPER - you could use orange, yellow or green bell pepper instead
• SWEETCORN - I used canned corn
• TOMATO PUREE 
• PAPRIKA - I used sweet not smoky, but you could use smoky, which has a stronger flavour
• CHILLI POWDER - or chilli flakes
• GROUND CUMIN 
• SALT & PEPPER

Variations to Mexican Bean Burgers

Here are a few tweaks you could make when making these Tex Mex burgers.

1. Instead of KIDNEY BEANS, you could use black beans.
2. I used MEXICAN MICROWAVE RICE, but you could use microwave basmati rice or cook rice from scratch.
3. Use chopped white or red onion instead of SPRING ONIONS.
4. Cayenne pepper would make a good substitute for CHILLI POWDER.

Try serving them with this Creole Dirty Rice.

Can you make Mexican Bean Burgers Gluten-Free?

These bean burgers are already gluten-free.

Serve them on gluten-free burger buns, in gluten-free wraps with salad or even in a lettuce wrap.

Are Mexican Burgers a Healthy Option?

Homemade burgers are generally healthier and these bean burgers are no different.

They are full of fresh healthy ingredients like vegetables, beans and rice.

They are only 198 calories per burger and the only added fat is a spray of oil (which is low cal, sometimes one calorie) to fry them in.

A super healthy option.

I like to serve them well topped with salad and mustard on burger buns, but you could be even healthier and serve them in a lettuce wrap.

Top Tips for making Vegan Burgers at Home

Here are a few tips to make the best dairy-free Mexican burgers.

1. Rinse and drain the beans well, you don't want added liquid in the mixture.
2. Mash the beans well, they are the binder for these burgers.
3. Mix the mixture really well until everything is well combined.
4. Season the burgers more than you would usually season a dish. Burgers always need a bit more seasoning.
5. You can add extra spices if you like a spicy burger. These burgers are mildly spiced.
6. Make the mixture into patties with damp hands, it's easier to shape them.
7. Cook in a heated non-stick pan sprayed with a little oil.
8. Cook on a medium heat until crisp on both sides and cooked through.
9. Toast the inside of your rolls, it makes all the difference.
10. Serve with salad and your favourite condiments, have them all prepped and ready to add.

Also, try these vegan seitan beet burgers.

How Long will Vegan Mexican Burgers Keep?

Once you have made these colourful patties, you can keep them in an airtight container in the fridge for a couple of days.

Separate them with non-stick baking paper. I use pre-cut double-sided non-stick parchment sheets. So convenient.

Can You Freeze Vegan Mexican Burgers?

Yes, you can freeze these bean burger patties before they are cooked.

They can be frozen for 3-4 months.

Flash freeze them on a tray, then pop in a freezer bag, or pop them in a freezer-proof tub, layered between freezer-proof non-stick baking paper.

Cook them from frozen.

Topping Ideas for Homemade Burgers

Here are some burger topping ideas:

1. Spread the toasted burger bun (toasted on the inside) with mayo, add salad leaves, the burger and top with slices of guacamole. Spread the top half of the bun with salsa.
2. Spread the toasted burger bun with mayo and mustard and top the roll with salad leaves, the burger, slices of tomato and cucumber.
3. Spread the toasted burger bun with vegan cream cheese, top with salad leaves, red onion slices, the burger and slices of pepper.

Serve them with vegan fajita dirty fries on the side.

What Happened to Burger Relish?

In supermarkets, you used to be able to buy burger relish that was a tomato-based condiment.

Now all I can see is the thousand-island dressing coloured burger sauce and I can't find burger relish anywhere.

It's basically a small chunk tomato chutney which was lush on veggie burgers and veggie hot dogs.

If you've seen it anywhere, do let me know.

Ketchup is just not as good!

More Homemade Vegan Burgers 

Here are a few more vegan burgers for you to try.

• 10 Minute Spicy Bean Burgers
• Black Bean Beet Burger
• Black Bean & Peanut Burgers with Oats
• Cajun Spiced Black Bean & Sweet Potato Burgers
• Chickpea & Coriander Burgers
• Smonky Red Pepper & Cheese Bean Burgers

Also try Vegan Smoky Vegetable Quesadillas, the latest recipe from my lunch blog The Vegan Lunchbox.

Next, check out Easy Vegan Rice Recipes for Lunch or Dinner.

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How long will Mexican burgers keep?

You can store these burgers (pre-cooked) in the fridge for 2-3 days.

Keep them in an airtight container, separated by non-stick baking paper.

Can these Mexican burgers be frozen?

These burgers freeze really well.

Once again, separate the burgers with non-stick baking paper (make sure it's freezer friendly) in a tub or in a freezer bag.

If you are storing them in a freezer bag, you are best to flash freeze them on a tray first. This will firm them up.

Cook from frozen. No need to defrost them.

 

How to make Vegan Mexican Bean Burgers with Rice

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

Step 1

• Rinse and drain the kidney beans well, then add then to a bowl and mash them with a potato masher or fork until they are really well mashed.
• Add the microwave rice. I used Mexican rice but you could use basmati.

Step 2

• Now add finely chopped spring onion (scallions), red pepper and corn.
• Then add the tomato puree, spices, salt and pepper.

Step 3

• Mix the ingredients really well, then form into 3 thick or 4 standard patties.
• Cook them in a frying pan or grill pan with just a spray of oil on the pan until well cooked on both sides.
• While the burgers are cooking, cut your burger buns in half and toast (broil) the inside of the buns. It makes all the difference.
• Layer up on your toasted burger buns with your burger, favourite sauces and salad
• Enjoy!

homemade vegan burgers, easy vegan burgers, vegan burgers, vegan bean burgers, bean burgers, kidney bean burgers, Mexican burgers, Tex Mex burgers

dinner

Mexican, vegan

Yield: 4

Author: Jacqueline Meldrum

Vegan Mexican Burgers with Rice

A super simple recipe that makes 4 tasty Vegan Mexican Burgers with Rice.

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

• 400g (14 oz tin) kidney beans (240g drained)
• 125g (5/8 cup) microwave rice
• 2 spring onions (scallions). finely sliced
• 2 red pepper, finely diced
• 2 tablespoon sweetcorn (I used tinned)
• 1 tablespoon tomato puree
• 1 teaspoon paprika
• 1 teaspoon chilli powder (more if you like some heat)
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• good grinding of black pepper

Instructions

1. Wash and drain the kidney beans, then mash really well with a fork or a potato masher.
2. Add the rice, spring onion, red pepper and corn.
3. Now add the tomato puree, spices, salt and pepper and mix really well.
4. Shape into 3 large or 4 standard patties, then cook in frying pan or griddle pan with a spray of oil until well cooked on both sides.
5. If you are serving them on burger buns, while the burgers are cooking, cut the buns in half and toast (broil) the inside.
6. Serve on buns (or lettuce wraps) with salad and your favourite toppings.
7. Enjoy!

Notes:

Storing Burgers

You can store these burgers (pre-cooked) in the fridge for 2-3 days. Keep them in an airtight container, separated by non-stick baking paper.

Freezing Burgers

These burgers freeze really well. Once again, separate the burgers with non-stick baking paper (make sure it's freezer-friendly) in a tub or in a freezer bag.

If you are storing them in a freezer bag, you are best to flash freeze them on a tray first. This will firm them up.

Cook from frozen. No need to defrost them.

Calories

264 calories for each burger - large burgers

198 calories for each burger - standard burgers

Nutrition Facts

Calories

197.85

Fat (grams)

1.04

Sat. Fat (grams)

0.17

Carbs (grams)

38.42

Fiber (grams)

8.20

Net carbs

30.22

Sugar (grams)

3.53

Protein (grams)

10.67

Sodium (milligrams)

553.68

Cholesterol (grams)

0.00

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