Mexican bean burgers

Mexican bean burgers

Mexican bean burgers

This summer may be proving a bit of a washout, but you can still manage the odd barbecue between the inevitable cloud bursts! After last week’s post about vegetarian barbecues, I thought I’d share this recipe for tasty Mexican bean burgers.

Preparation time: 10 mins

Cooking time:10 mins

Serves: 3


  • 2 cans kidney beans, rinsed and drained
  • 100g breadcrumbs
  • 2 tsp chilli powder
  • small bunch coriander, stalks and leaves chopped
  • 1 egg
  • 2 tbsp fresh salsa
  • salt and pepper


  1. Tip the beans into a large bowl, then crush roughly with a fork.
  2. Add the breadcrumbs, chilli powder, coriander, egg and salsa.
  3. Season to taste, then mix together with a fork.
  4. Divide the mixture into six and shape into burgers.
  5. Now they’re ready to stick on the barbecue. They should take about 5 minutes on each side until golden and crisp.

I like to serve these in fresh granary rolls with corn on the cob and a couple of vegetable kebabs. Just spear slices of courgette, pepper, mushroom and halloumi, sprinkle with paprika, drizzle with olive oil and grill on the barbecue for five minutes. Yum!

Photo: Cowomally