This chilli bean burgers recipe is the third (and last...for now!) vegetarian one I've made from the Hairy Bikers' Everyday Winners recipe book.
The combination of vegetables, herbs, spices, seasonings and beans results in a deliciously 'meaty' burger that is incredibly full of flavour. The balance of heat, warmth, spice and seasoning is perfect. The tester patty that I made the first time was perfectly seasoned and had quite a bit of heat from the seeds being left in the jalapeños...but don't worry if yours is the same, the heat is balanced out with the extras you add in when you're assembling.
Tips
- Make ahead – cook the rice the day before, or earlier in the day you’re making the burgers. Drain and rinse in cold water then put it into an airtight container in the fridge until you’re ready to add it at step 2.
- This chilli bean burgers recipe is easily adapted if you’re cooking for less or more people.
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How to make this Chilli Bean Burgers
Ingredients
- 2 to 3 tbsp olive oil
- 1 small onion, very finely chopped
- 0.5 red pepper, very finely chopped
- 1 small carrot, finely grated
- 2 jalapeños, very finely chopped (include seeds)
- 3 tbsp coriander stems, finely chopped
- 4 garlic cloves, finely chopped
- 1 to 2 tsp chilli paste or hot sauce (such as chipotle)
- 1 tbsp soy sauce
- 0.5 tsp ground cinnamon
- 1 tsp ground cumin
- salt and freshly ground black pepper
- 400g tin black, pinto or kidney beans, drained and rinsed
- 50g cooked brown rice (see Tips)
- 75g breadcrumbs
- 1 egg
To serve:
- 1 avocado, sliced
- juice of 1 lime
- salt
- cheese slices (optional)
- 4 burger buns
- lettuce or salad leaves
- 4 slices of red onion
- soured cream (optional)
- coriander leaves, to garnish
- hot sauce
Instructions
- Heat a tbsp of oil in a frying pan over a medium heat. Add the onion, red pepper and carrot and cook until the onion is soft and translucent and the vegetables are collapsed down and glossy, but dry (about 3 minutes). Add the jalapeños, coriander stems and garlic and stir for another couple of minutes. Stir in the chilli paste or hot sauce, soy sauce, cinnamon and cumin and season with salt and freshly ground black pepper. Set aside to cool.
- Put the beans into a bowl and mash them roughly – you want a mixture of textures. Add the rice, breadcrumbs, egg and the cooled vegetables. Season with more salt and freshly ground black pepper and mix thoroughly.
- Heat a little more oil in the frying pan, take a dessert spoonful of the mixture and form it into a small patty. Fry briefly on both sides and taste for heat and seasoning. Add more salt, pepper or chilli to the main mixture if necessary. When you are satisfied with the flavour, form the mixture into 4 patties and chill them for at least an hour – this will help the flavour develop.
Cooking and assembly:
- When you are ready to eat, remove the patties from the fridge. Peel the avocado, remove the stone and slice the flesh. Toss the slices in the lime juice and season with salt.
- Heat more oil in a frying pan and add the patties. Cook over a medium heat for about 3.5 minutes until a brown crust forms underneath and the patties come away from the pan with ease. Carefully flip the burgers to fry the other side, for another 3.5 minutes. If serving with cheese, add it to the burgers now and put something over the pan to help the cheese melt – a lid partially covering the pan is fine.
- Lightly toast the burger buns, then layer up the lettuce leaves, onion, avocado slices, burgers, and soured cream, if you like. Garnish with coriander leaves and serve with extra hot sauce.
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Chilli Bean Burgers
Equipment
Ingredients
- 2 to 3 tbsp olive oil
- 1 small onion very finely chopped
- 0.5 red pepper very finely chopped
- 1 small carrot finely grated
- 2 jalapeños very finely chopped (include seeds)
- 3 tbsp coriander stems finely chopped
- 4 garlic cloves finely chopped
- 1 to 2 tsp chilli paste or hot sauce (such as chipotle)
- 1 tbsp soy sauce
- 0.5 tsp ground cinnamon
- 1 tsp ground cumin
- salt and freshly ground black pepper
- 400 g tin black, pinto or kidney beans drained and rinsed
- 50 g cooked brown rice (see Tips)
- 75 g breadcrumbs
- 1 egg
To serve:
- 1 avocado sliced
- juice of 1 lime
- salt
- cheese slices (optional)
- 4 burger buns
- lettuce or salad leaves
- 4 slices of red onion
- soured cream (optional)
- coriander leaves to garnish
- hot sauce
Instructions
- Heat a tbsp of oil in a frying pan over a medium heat. Add the onion, red pepper and carrot and cook until the onion is soft and translucent and the vegetables are collapsed down and glossy, but dry (about 3 minutes). Add the jalapeños, coriander stems and garlic and stir for another couple of minutes. Stir in the chilli paste or hot sauce, soy sauce, cinnamon and cumin and season with salt and freshly ground black pepper. Set aside to cool.
- Put the beans into a bowl and mash them roughly – you want a mixture of textures. Add the rice, breadcrumbs, egg and the cooled vegetables. Season with more salt and freshly ground black pepper and mix thoroughly.
- Heat a little more oil in the frying pan, take a dessert spoonful of the mixture and form it into a small patty. Fry briefly on both sides and taste for heat and seasoning. Add more salt, pepper or chilli to the main mixture if necessary. When you are satisfied with the flavour, form the mixture into 4 patties and chill them for at least an hour – this will help the flavour develop.
Cooking and assembly:
- When you are ready to eat, remove the patties from the fridge. Peel the avocado, remove the stone and slice the flesh. Toss the slices in the lime juice and season with salt.
- Heat more oil in a frying pan and add the patties. Cook over a medium heat for about 3.5 minutes until a brown crust forms underneath and the patties come away from the pan with ease. Carefully flip the burgers to fry the other side, for another 3.5 minutes. If serving with cheese, add it to the burgers now and put something over the pan to help the cheese melt – a lid partially covering the pan is fine.
- Lightly toast the burger buns, then layer up the lettuce leaves, onion, avocado slices, burgers, and soured cream, if you like. Garnish with coriander leaves and serve with extra hot sauce.
Notes
- Make ahead – cook the rice the day before, or earlier in the day you’re making the burgers. Drain and rinse in cold water then put it into an airtight container in the fridge until you’re ready to add it at step 2.
- This chilli bean burgers recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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