These Spicy Mexican Bean Burgers are a nostalgic favorite, inspired by the beloved Wimpy’s version. The patties are packed with the earthy richness of red kidney beans, brightened by fresh onion, green pepper, and steamed carrot. A blend of picante sauce, black pepper, and chili powder infuses every bite with a warm, zesty heat that dances on the palate. The texture is dense yet tender, holding together beautifully thanks to the bread crumbs and flour. They are incredibly versatile: bake them for a hands-off approach or grill them for a smoky char. Serve them on toasted whole wheat buns with crisp lettuce, ripe tomato slices, and a dollop of extra salsa. These burgers are ideal for casual weeknight dinners, potlucks, or as a satisfying main course for vegetarian guests. Pair with tortilla chips and a cold drink for the ultimate comfort food experience.
Spicy Mexican Bean Burger (Tara McDermott)
Description
These Spicy Mexican Bean Burgers are a nostalgic favorite, inspired by the beloved Wimpy's version. The patties are packed with the earthy richness of red kidney beans, brightened by fresh onion, green pepper, and steamed carrot. A blend of picante sauce, black pepper, and chili powder infuses every bite with a warm, zesty heat that dances on the palate. The texture is dense yet tender, holding together beautifully thanks to the bread crumbs and flour. They are incredibly versatile: bake them for a hands-off approach or grill them for a smoky char. Serve them on toasted whole wheat buns with crisp lettuce, ripe tomato slices, and a dollop of extra salsa. These burgers are ideal for casual weeknight dinners, potlucks, or as a satisfying main course for vegetarian guests. Pair with tortilla chips and a cold drink for the ultimate comfort food experience.Ingredients
Directions
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Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
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In a large bowl, combine the mashed red kidney beans, chopped onion, green pepper, and steamed mashed carrot.
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Add the picante sauce, black pepper, chili powder, salt, bread crumbs, and flour to the bowl.
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Mix all ingredients thoroughly until a consistent dough forms. If the mixture is too wet, add a tablespoon more flour. If too dry, add a spoonful more salsa.
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Divide the mixture into 8-10 equal portions. Roll each portion into a ball, then flatten into patties approximately 1/2-inch thick.
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Place patties on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until firm, browned, and heated through.
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Transfer baked patties to buns and top with lettuce, tomato, and extra salsa. Serve immediately.
Note
These burgers can also be grilled or cooked in a sandwich press for a quicker, tastier result with a nice char.
For a gluten-free version, substitute the flour and bread crumbs with gluten-free alternatives.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.
Variation: Add diced jalapeños for extra heat or mix in cooked quinoa for added protein and texture.
