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Mixed bean burgers with smoky chipotle crust

Mixed bean burgers with smoky chipotle crust

These Mexican-inspired bean burgers are a rich source of protein for non-meat eaters. They can easily be made vegan by replacing the cheese with Applewood vegan slices

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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  • 1 Essential Red Onion, roughly chopped
  • 2 tbsp Essential Olive Oil
  • ½ tbsp ground cumin
  • 25g fresh coriander
  • 400g Essential Mixed Bean Salad, drained (not rinsed)
  • 30g Cooks’ Ingredients Smoky Chipotle Crust
  • 2 Essential Extra Mature British Cheddar Slices
  • 2 Essential Wholemeal Giant Baps, toasted
  • 4 tbsp vine-ripened tomato salsa
  • 1 Essential Avocado, peeled, stoned and sliced


  1. Put the onion in the large bowl of a food processor and pulse until finely chopped. Heat ½ tbsp oil in a large nonstick frying pan and add the onion and cumin. Fry, stirring regularly, for 5 minutes, then tip into a mixing bowl.

  2. Put most of the coriander in the bowl of the food processor (reserving some of the leaves to garnish) with the beans. Whizz until a thick paste has formed, then add to the bowl with the onions. Season and stir to combine, then divide the mixture in ½, form into 2 patties and roll in the chipotle crust to coat.

  3. Wipe out the pan used to fry the onions and heat the remaining 1½ tbsp oil over a medium heat. Fry the burgers for 4 minutes on one side, reducing the heat if needed, then carefully flip them over. Top each one with a cheese slice, cover with a lid and fry for 4 minutes more, or until the cheese has melted. Spread each bun with 1 tbsp salsa, then top with a burger, another 1 tbsp salsa, avocado, the remaining coriander and the bun lid.

Cook’s tip

You can still make these if you don’t have a food processor – finely chop the onion and coriander and use a potato masher to crush the mixed beans


Typical values per serving when made using specific products in recipe


3,170kJ/ 759kcals



Saturated Fat












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5 out of 5 stars1 rating