Spicy Mexican Bean Burgers with Lucy's Vegan Mayonnaise

Spicy Mexican Bean Burgers with Lucy's Vegan Mayonnaise

3 tbsp Olive Oil

1 Red Onion, finely chopped

1 large handful of Coriander , leaves and stalks chopped

1 tbsp Tomato Puree

2 tsp Ground Cumin

1 Red Chilli , finely chopped

1 tsp Sweet Smoked Paprika

2 x 400g Red Kidney Beans, drained

Zest of 1 Lime

(4 Tbsp Flour if looks wet )

To serve:

Lucy’s Vegan Mayo

4 Burger Rolls

Jalapeno Chillies


Tomato Slices



  1. Heat 1 tablespoon of the oil in a saucepan. Add the onion and gently cook for 10 minutes until soft.
  2. Add  the garlic, coriander stalks, tomato puree, spices and chilli and cook for a further 2 minutes.
  3. Place the beans in a bowl with the lime zest and mash with a fork, so that  some of the beans are well mashed and some left whole. Add the onion mix, coriander leaves and some flour if too wet . Season well with salt and pepper.
  4. Divide the mixture into 4 and shape each into a burger about 2 cm thick. Chill for 1 hour.
  5. Heat  the  remaining  oil in a large frying pan and cook the burgers over a medium high heat for 5 minutes each side until crisp and golden.
  6. Place in the buns and top with lettuce, tomato and a good dollop of Lucy's Vegan Mayo .


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