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Vegan Mexican Burgers with Rice

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

    
Vegan Mexican Bean Burgers with Rice


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 vegan Mexican burgers
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.


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.


Vegan Mexican Burger topped with salad and mustard

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.


Uncooked Mexican bean burger patties on a baking sheet

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 then with non-stick baking paper.


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.


Vegan Mexican Bean Burgers served on a burger bun with salad and mustard

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.

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.


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


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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.

 
Reader's photo of Mexican burgers


reader's photo of Mexican burgers

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.

Vegan Mexican Burgers - Step 1

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.


Vegan Mexican Burgers - Step 2

Step 2


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


Vegan Mexican Burgers - Step 3

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

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

33 comments

  1. These sound amazing!

    ReplyDelete
    Replies
    1. Thanks Lisa, they were super simple and you can make them as spicy as you like.

      Delete
  2. I can't wait to try these.

    ReplyDelete
  3. I have everything I need to make these, well just plain onions but that should be fine. I will let you know what we think. Jill

    ReplyDelete
    Replies
    1. Oh excellent and yes plain old onions will be ok in this recipe Jill, just dice them finely.

      Delete
  4. Such a fun and festive burger! This will be the perfect addition to our Taco Tuesday menu!

    ReplyDelete
    Replies
    1. Oh good idea Art, these would be great on a take with salad and salsa. Enjoy them.

      Delete
  5. I love a good bean burger! This one looks terrific!

    ReplyDelete
  6. Only discovered this site recently and its been ace for me. Been vegan for decades and seeing these new to me recipes has been wonderful. Just wondering if Cannellini beans would work in burgers ( they are a store cupboard staple for me! )

    ReplyDelete
    Replies
    1. Awww that is lovely to hear Sandra. Have you signed up for my new recipe email, so you will have each new recipe delivered to your inbox? You will find the sign up for on the right on desktop and at the bottom on mobile.


      Yes definitely try these with cannellini beans. I often sub them for kidney beans in recipes and add them to my chilli along with kidney beans. Of course your burgers will be paler in colour but that's ok.

      Delete
  7. Homemade vegan burgers are the best. Store-bought ones always have unnecessary ingredients. I love that you added corn. Must try recipe!

    ReplyDelete
    Replies
    1. You are so right and yes the corn is great in these.

      Delete
  8. Wow these burgers look absolutely mouth watering and I love that it is vegetarian. And it is so flavor packed, definitely a must try.

    ReplyDelete
  9. I made these for lunch and have two for the freezer. We really enjoyed then and I wanted you to know. I don't usually leave comments.

    ReplyDelete
    Replies
    1. Aww thanks for taking the time to leave a comment. I am so glad you enjoyed them.

      Delete
  10. I cannot wait to try this. They look so easy. Tammi

    ReplyDelete
    Replies
    1. They are super easy Tammi. I hope you enjoy them as much as we did.

      Delete
  11. I made these last night for my boyfriend and me and we loved them. Thanks Jacquline

    ReplyDelete
    Replies
    1. Yay! I am so glad you liked them. Thanks for stopping by to let me know.

      Delete
  12. So hard to find a good store bought veggie burger - love this recipe with its hearty kidney bean base!

    ReplyDelete
  13. Perfect for me since I am all vegan and I hate the ones in the store this a winner!

    ReplyDelete
  14. I love all the flavors here in! It makes for an excellent vegan burger that keeps me full and satisfied!

    ReplyDelete
    Replies
    1. I am rather pleased with them. Tasty and quick too.

      Delete
  15. What a great idea for a vegan burger! Beans, rice and veggies are a great combination.

    ReplyDelete
  16. Can you freeze these?

    ReplyDelete
    Replies
    1. oh yes definitely. There are freezing tips in the post above if you need them.

      Delete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x