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Mexican burger

Serves: 6
Prep: 20
Cook: 20

    A great vegetarian burger to enjoy with family and friends.


    • 420g can kidney beans, drained and rinsed
    • 1 small onion, roughly chopped
    • 2 cloves garlic
    • 1 tbs coriander
    • ½ tsp ground cumin
    • 1 tsp jalapeno chilli
    • ½ cup rolled oats
    • 1 egg
    • ½ medium green capsicum, finely diced
    • 2 tbs plain flour
    • 2 tbs canola oil
    • 1 cup lettuce, shredded
    • 6 wholemeal mini pita bread, toasted
    Tomato salsa
    • 1 medium tomato, finely diced
    • 1 small onion, finely diced
    • 1 tbs fresh coriander, chopped
    • 1 tbs fresh mint, chopped
    • ½ tsp ground cumin
    • 1 tbs lemon juice


    1. Place the kidney beans, onion, garlic, coriander, cumin and jalapeno chilli in a food processor and pulse until blended but still coarse. Transfer to a large bowl, add the oats, egg and capsicum and mix together well.
    2. Divide the mixture into 6 portions and mould each portion into a patty shape using your hands. Roll each patty in the flour and shake off the excess. Heat the oil in a non-stick frypan. Cook the patties in batches over medium heat for 4 minutes each side, or until golden brown and cooked through.
    3. Mix together the salsa ingredients. Place each patty on a toasted pita bread, add a little shredded lettuce and spoon the tomato salsa over the top.

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