Mexican bean burgers

As you read this post I will be battling my way across the Derbyshire countryside on a camping/hiking trip with friends this bank holiday weekend.

I’ve just bought myself my very first tent (having shared other peoples for many years) and it was of the pop up variety…. notorious for being difficult to pack down again once they’ve ‘sprung’ into shape. I popped it up on the garden lawn to give it a test run and thankfully it wasn’t too difficult…fingers crossed I manage to do it again at the end of the camping trip itself as a field full of bemused onlookers is not what I have in mind!

Back to food!

A BBQ was on my mind again as we’ll be hoping to have one or two during our trip (please don’t rain!) and so these burgers, that were the accompaniment to the BBQ sauce from earlier this week, came to mind. I may well whip up another batch to take with me.

The burgers with BBQ sauce were a match made in heaven! I do love a good veggie burger as they are always so versatile…served in buns, on salads, with cous-cous or quinoa, or even just served cold as finger food on their own. You can use any seasonings you wish, I simply went for a Mexican kick as the mood took me. The potato also holds them together nicely; see my notes below for choice of potato.

You can find more ideas for snacks and bbq sides here.

Recipe: Mexican bean burgers

Makes approx. 6 burgers

Ingredients

1 tin black beans (400g)

1 medium carrot- grated

1 small red onion- diced

2 cooked medium to large (fist sized) white or sweet potato (see note)

1 cup sweetcorn (I used frozen)

Seasonings to taste. I used 2tsp mix of cumin coriander and chilli. You could use fresh coriander

Salt and pepper to taste

¼ cup chia seeds

¼- 1/3 cup gram flour or oats* (as needed to achieve burger patty consistency)

Method

Chop the potatoes into small cubes and cook for approx. 10 minutes until just tender.

Meanwhile prepare remaining wet ingredients and roughly mash together in a large bowl. Add seasonings and chia seeds and mix through.

Add the cooked potato to the bowl and mash into the mixture until you have a lumpy mixture. Depending upon the potatoes used (see note) the mixture may still be too wet to form into into firm patties. If so, mix gram flour or oats/oatmeal through until a firmer mixture is formed.

Using your hands form fist sized patties and place on a line baking sheet. Bake for approx. 20 minutes until golden turning once after 15 minutes (or bake for 5 mins to increase firmness and then finish of on BBQ like I did!)  Alternatively these could be pan fried- note I have not tried this method.

Potato note:  I used sweet potatoes which are softer and retain more moisture than regular potatoes. Make sure you allow all water to drain once cooked and using kitchen towel lightly ‘dry’ the potatoes to further reduce excess water. White potatoes are firmer and regular draining should be sufficient.

* for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.