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    You are in: Home / Low-cholesterol / Mexican Bean Burgers Recipe
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    Mexican Bean Burgers

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    spatchcock's Note:

    This recipe was originally posted by Zenith. This member is no longer an active participant at Zaar, but I was a huge fan of her recipes, so when they went up for adoption I grabbed as many as I could. Here are her original comments: "A tasty vegetarian burger. Fairly mild -- increase spices to your taste. Adapted from 'The Vegetarian Gourmet's Easy Low-Fat Favorites.'"

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    Serves: 8



    Units: US | Metric


    1. 1
      Mix all ingredients together in a large bowl.
    2. 2
      Mash with a potato masher until mashed well and thoroughly combined.
    3. 3
      Divide mixture into 8 balls.
    4. 4
      Form each ball into a thick patty.
    5. 5
      (This is easier if you wet your hands first.) Fry burgers in a skillet sprayed with nonstick cooking spray (or lightly greased).
    6. 6
      Cook until browned on both sides, turning several times.
    7. 7
      Serve on buns with toppings of your choice.

    Ratings & Reviews:

    • on June 29, 2009


      I thought these were excellent. I substituted mesquite A1 sauce for the ketchup, and skipped the pepper. I made 6 patties while the rice was hot and tried to leave them alone while they were frying. I didn't have any trouble with them falling apart. I will definitely make these again! Next time, I'll saute some onions and maybe some mushrooms for the top though.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2007


      This was delicious. I used less ketchup and added several Tbsp of very chunky salsa, along with a little lime juice, plus extra chili powder and cumin. The patties held together when formed, but when I turned them over in the pan, they completely fell apart. Maybe it was because my rice was very firm, and it wouldn't mash well, thus, causing the mixture to be too dry? Anyway, since patties were obviously out of the question, I made burritos instead. I filled 4 tortillas with the mixture, topped with shredded extra sharp cheddar, then baked in the oven several minutes. I served them with shredded lettuce, chopped onion, chopped tomato, and salsa. It was great. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2003


      VERY yummy! I used Italian seasoning instead of the straight oregano and they still tasted bery Mexican. Some of us ate them with salsa and some ate them with ketchup and mustard. They had a nice texture and great flavor. By far the best homemade veggie burgers I have ever made. Thanks, Zenith!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Mexican Bean Burgers

    Serving Size: 1 (105 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 122.3
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 70.6 mg
    Total Carbohydrate 24.1 g
    Dietary Fiber 5.0 g
    Sugars 1.5 g
    Protein 5.2 g

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