Mexican Bean Burgers: Take 1

9 Jun

hey there! tonight i took a stab at my very own veggie burger recipe. the flavor and texture were decent, but they could have held together better. i’m excited to give them another try in the future! i’ve included tweaks to the recipe below.

mexican bean burgers
makes 6 large patties


1/2 c dried pinto beans*
1/2 c dried black beans*
1 c dried oat groats or brown rice**
1/4 c pepitas
2 c vegetable broth
3 medium carrots, grated
large garlic cloves, minced
1/4 c scallions, diced
1 six oz can tomato paste
4 tsp cumin***
3 tsp chili powder***
2 tsp cayenne***
2 bay leaves
2 tsp ground chia seeds + 4 tbsp water****
salt and pepper to taste

*dried  beans can be substituted for 1 can of either pinto or black, or half a can of each.
** i used oat groats, and assume brown rice would work just as well.
***i used 1 tsp less of each spice, and since i didn’t get that “bam!” factor with the flavor, i upped the amount here.
****i didn’t grind my chia seeds, and i believe doing so would have helped bind the burgers a bit better. combining chia with the water allows the seed to gel.


1. soak dried beans in water overnight, or at least 8 hours. make sure you cover with at least two inches of water and allow enough room in your container for expansion. if using canned, obviously skip this step. 😉

2. drain and rinse beans well. place in a pot with enough water to cover and add 2 bay leaves. bring to a boil, then simmer for 2-3 hours. i always throw mine in the crock pot, fill it with water and let it go on the low setting for 2-3 hours.

3. once beans have finished cooking, drain and discard bay leaves. set aside.

our sweet puppy, maggie. she can't wait to eat the carrot scraps!

4. combine oat groats, vegetable broth and half of the cumin, chili powder and cayenne in a sauce pan. bring to a boil, then cover and simmer for about 45 minutes, until all the liquid is absorbed.

4. place carrots, pepitas, and garlic in food processor. process until all ingredients are well combined. scoop the now combined ingredients into a large bowl and rinse out food processor.

5. whisk ground chia and water in a small bowl, and set aside for about 5 minutes, allowing it to gel.

6. place 1.5 cups of beans and 1 cup of oat groats in the food processor. run for 30 seconds, then scoop down sides. repeat until you have a thick, paste like mixture. empty the mixture into the bowl with the processed carrots, pepitas and garlic.

7. add all remaining ingredients to the same bowl. this includes the remaining, unprocessed oat groats and beans, spices, scallions, salt, pepper, tomato paste, and the now gelled chia seeds. mix well.



8. preheat your skillet, grill pan, or oven. i used my trusty grill pan, and after i get them to bind better they would be great on the grill as well! if you’d like to bake these, do so at 350 for 30-35 minutes. otherwise, preheat your pan of choice to medium high and spray with some canola/olive oil.

9. with wet hands, form the burger mixture into 6 patties.

these are some big patties!

10. place each into the pan, allowing to cook for about 4 minutes on each side. surprisingly, i got a nice sear on mine!


11. top with whatever you’d like, and enjoy!
john had his with vegenaise, mustard lettuce, tomato, red onion, avocado, and jalapenos. oh and a dark horse brewery plead the fifth stout. of course.

we enjoyed these with some chili and cumin spiced potatoes. hit the spot after a 3 mile run with the pup!

please let me know if you try these, and whatever modifications you may have used! any favorite veggie burger recipes? i really love emily’s bean burgers!

2 Responses to “Mexican Bean Burgers: Take 1”

  1. Melby Drouillard 06/10/2011 at 3:17 pm #

    I gotta tell ya Ashely….those burgers made my mouth water just reading the ingredients alone!

    • ashleyatcookingforjohn 06/10/2011 at 3:30 pm #

      hehe, they were pretty good! let me know if you ever give em a try! have you cooked anything from your new cookbook?!

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