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Spicy Mexican Bean Burger

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Submitted by Stephan

Spicy Mexican bean burgers made with kidney beans, picante sauce, bell pepper, carrot, and chili powder. Oven-baked vegetarian patties for a healthier handheld meal.

YIELD

8 servings

PREP

15 min

COOK

20 min

READY

40 min

Spicy Mexican bean burgers are a clean, vegetarian-friendly answer to the question of what to grill when you don’t want to grill. Mashed kidney beans form the protein base, picante sauce and chili powder bring the heat, and steamed mashed carrot adds natural sweetness and moisture to the patty.

The oven-bake technique is what makes these forgiving. Baked on a hot sheet pan, the patties firm up without falling apart the way pan-fried bean burgers often do. A blazing 450°F (230°C) crisps the exterior in about 15 to 20 minutes.

The texture trick is in the flour-to-salsa ratio. Too dry and the patties crack; too wet and they slide off the spatula. The recipe encourages adjusting by feel: more flour if loose, more salsa if stiff.

Breadcrumbs hold everything together. They absorb the bean juice and give the patty the body it needs to grill or bake without crumbling.

Kitchen Tips

  • Mash the beans coarsely. Some whole beans left in the mix add texture and prevent the patty from feeling like paste.
  • Steam the carrot first. Raw carrot doesn’t soften enough during the short bake and creates hard nubs in the patty.
  • Form patties slightly thicker than a beef burger. They don’t shrink during baking, and the extra thickness keeps the inside moist.
  • Toast the whole wheat buns to give the soft patty something sturdy to sit on.

Variations

  • Stir in a teaspoon of cumin and a pinch of smoked paprika for a deeper, smokier flavor.
  • Swap kidney beans for black or pinto beans, or use a mix for visual variety.
  • Top with mashed avocado, pickled jalapeños, and a drizzle of lime crema for a fully loaded build.

Ingredients

16 462.4
OUNCES ML/G RED KIDNEY BEANS
canned, drained, rinsed
½ 0.5
SMALL SMALL ONIONS
coarsely chopped
½ 0.5
EACH EACH GREEN BELL PEPPER
coarsely chopped
1 1
EACH CARROT
steamed, mashed
30
CUP ML PICANTE SAUCE *
1 237
CUP ML BREAD CRUMBS
½ 118
1 5
TEASPOON ML BLACK PEPPER
to taste
1 1
DASH DASH CHILI POWDER *

Directions

Mix all ingredients together.

Add more flour to create a firmer mixture, or more salsa if mixture is too stiff.

Form into balls and smash into patties.

Bake at 450℉ (230℃) for 15 to 20 minutes, until firm, brown and done.

Serve on whole wheat bun with lettuce, tomato and salsa.

Accompany with tortilla chi and a large glass of iced tea.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 142 7% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 323mg 13%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 22%
Sugars g
Protein 12g
Vitamin A 26% Vitamin C 13%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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