Mexican Beanburgers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 396.3
  • Total Fat: 4.0 g
  • Cholesterol: 46.5 mg
  • Sodium: 522.3 mg
  • Total Carbs: 69.8 g
  • Dietary Fiber: 16.8 g
  • Protein: 22.2 g

View full nutritional breakdown of Mexican Beanburgers calories by ingredient
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Vegetarian burger with a mexican kick!
Adapted from Weight Watchers, Mini Series (Simply Spicy).
Vegetarian burger with a mexican kick!
Adapted from Weight Watchers, Mini Series (Simply Spicy).

Number of Servings: 4


    1 Tbls tomato puree
    2, 400 g cans of mixed beans, drained and rinsed
    1 small onion, chopped roughly
    2 garlic cloves, chopped
    400 g mixed peppers in brine, drained and rinsed
    1 red chilli, de-seeded and chopped finely
    1 tsp ground cumin
    small bunch of parsley, cilantro/coriander, or chives
    1 egg, beaten
    3 Tbsp plain flour
    salt and pepper

    To Serve:
    4 medium burger buns
    salad leaves


*Beware of over processing, as I think it makes it more liquidy. (I think that was my issue when I made it).
*I also used different types of peppers, instead of the "can of mixed peppers in brine", as i couldn't find such a can. Or use jalapenos or green chiles. 400 g is about 14.5 oz (roughly); but err on the side of caution and only use about 4 oz, if using canned peppers.
*If you can find mixed beans, such as 3 bean salad, those work well for the mixed beans.


1. Mix the tomato puree to a paste with 1 Tbsp of water and place ina food processor with all the other ingredients except the flour and cooking spray. Whizz to a rough paste
2. using wet hands, shape the mixture into four burgers. Put the flour on a plate and coat the burgers in it. Refrigerate for 30 minutes to allow them to firm up.
3. Heat a large non stick pan and spray with cooking spray. Fry the burgers for about 4 minutes each side until browned and heated through
4. split buns and fill with the burgers and salad leaves. Serve!

Serving Size: 4 - bean burger patties

Number of Servings: 4

Recipe submitted by SparkPeople user JENNIAUN.

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