Vegan Mexican Bean Burgers

Vegan Mexican Bean Burgers

Crunchy burgers. Cooling coconut yogurt sauce. Creamy avocado. It’s a winner.


Whack the burger under the grill at the end if you need it to crisp up any more.

Cooking Time (includes preparation time): 30 Minutes


  • Paprika - £0.85

  • Cumin - £0.85

  • 1 Red Onion - £0.21

  • 2 Avocados - £1.89

  • 4 Baps - £0.65

  • 2 x 120g Pots of Coconut Collaborative Yogurt - £2.50

  • Bunch of Spring Onions - £0.55

  • Breadcrumbs - £0.80

  • 800g Kidney Beans - £0.60

  • 1 Lime - £0.30

  • Bunch of Coriander - £0.70

  • Total Cost – £9.95 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Drain two tins of kidney beans, reserving 2 tablespoons of the water from the tin. Add the bean water and the beans to a bowl, along with a finely chopped red onion, a teaspoon and a half of both cumin and paprika, salt, pepper and olive oil. Add 4 tablespoons of breadcrumbs, a tablespoon of coriander stalks and then mash everything together.

  2. Form your mash into a lump, divide into 4 and mould into patties. Add to a piece of baking paper on a baking tray, drizzle with olive oil and place in oven for 25 minutes, turning after 17 minutes to ensure equal browning.

  3. Cooling yog sauce time. Add your yogurt to a bowl with 3 chopped spring onions, the zest and juice of a lime and a handful of chopped coriander. Mix everything together.

  4. Slice up your avocados and toast your buns.

  5. Assembly time. Dollop on some coconut yogurt sauce. Then add your burger. Top with avocado, more yoghurt and then the bun. Take a huge bite and enjoy.