Mexican Bean Burgers

A delicious, light and healthy gluten-free alternative to beef burgers.


2x 400g kidney beans, rinsed, drained and mashed

Bread crumbs made with 2 slices Genius white or brown bread

1 red chilli, deseeded and finely chopped

1 handful of fresh coriander, roughly chopped

2 finely sliced spring onions

2 garlic cloves, peeled and finely chopped

1 egg, beaten

1 heaped teaspoon ground coriander

Salt and pepper to taste

Vegetable oil for frying

For garnish:
2 ripe tomatoes thinly sliced

1 ripe avocado, peeled, stoned and thinly sliced

1 small red onion, thinly sliced

290ml soured cream

6 Genius Seeded Rolls, cut in half


  • 10 mins prep. 15 mins cookin
  • 6
  1. To make the burgers, tip the beans into a large bowl and roughly crush with a potato masher.

  2. Mix the breadcrumbs, chilli, coriander, spring onions, garlic, beaten egg, ground coriander and seasoning into the mashed beans.

  3. Using your hands, form the mixture into 6-8 burgers.

  4. Heat 2 tablespoons of oil in a frying pan.

  5. Fry the burgers in two batches until golden brown on both sides.

  6. Place a burger in each roll, top with slices of tomatoes, avocado, red onion and a dollop of sour cream and serve immediately.