Spicy Mexican Bean Burgers with Jalapeno Cabbage Slaw & Roast Chilli Sweetcorn

Veggie burgers are one of the easiest, most delicious vegetarian options out there. They are so versatile – it really is a case of letting your imagination run wild!

Mexican food is a favourite in our house and these spicy bean burgers even have the approval of our friend Chris who hates beans and avoids vegetarian food like the plague.

Dried chillis

Makes approx 4 burgers

Burger Ingredients:

1 carton of beans – I love sainsbury’s organic black beans but you can use whatever kind of bean you like, or have in your cupboard

1 big clove of garlic

1tsp cumin

1 tsp onion granules

1/2 tsp of smoked paprika

2 heaped tbsp of breadcrumbs – use ground almonds for an option that is lower in gluten

Sriracha or chilli flakes (if you like it hot)

A handful of parsley, chives or coriander – I like coriander but so many people don’t so use whatever you like

Salt and pepper

  1. Put all the ingredients into a food processor and pulse until combined into a dough type consistency.
  2. Put flour or ground almonds onto a flat plate. flour or olive oil your hands, then form the bean mix into patties. Place them on the floured plate.
  3. Once you have made your burgers, pop them in the freezer for 10-15 minutes. This will help them hold their shape when you cook them.
  4. Once chilled, place on an oiled baking tray and bake in the oven for 25-30 minutes at 180degrees until crisp. Do not turn them over until towards the end as they will fall apart


Jalepeno cabbage slaw

1/4 of a red cabbage very thinly sliced

1/2 red onion very thinly sliced

Chopped jalapenos slices- the more you use, the spicier it is. I use 3-4 Old El Paso jalapeno slices

4 tablespoons of vinegar – I use red wine vinegar

1tsp sea salt

1tsp runny honey

1/2 tsp mustard seeds – I like to add these but you don’t have to

  1. In a cereal bowl mix the vinegar, honey, salt, mustard seeds (if using). This makes a quick pickling liquor which softens your slaw ingredients.
  2. Add the cabbage, onion and jalepenos and marinade for at least 10 mins, then drain off the liquid and your slaw is ready to dollop on your burger.

Roast lime & chilli sweetcorn


Lime juice and zest

Olive oil or rapeseed oil

Dried chilli

  1. For each corn on the cob, cut a rectangle of foil large enough to wrap the corn in.  Put the corn in the foil, drizzle on oil, lime juice, zest and chilli flakes. Seasnon then wrap the corn up and roast in the oven at 180 degrees for 30mins. The corn takes the same amount of time as the burgers so you can cook them together.


Toppings are a personal preference but the toppings that you add will really turn the volume up on the flavour.

  1. Start with your favourite kind of burger bun – I love a crusty granary roll.
  2. Next, I go for some smashed avocado on the bun, then put the bean burger on top.
  3. Add cheese if you like, a chilli marbled cheddar is a favourite with us.
  4. Lettuce and tomatoes are a great way to freshen up any burger, meat or veggie.
  5. Finally add some sour cream and then your jalapeno slaw.
  6. Serve with your succulent, zingy roast sweet corn and enjoy.

You will never think of a bean burger the same way again… Enjoy.







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