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

Feeds: 4 People


  • 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

  • 1 Bunch of Spring Onions - £0.55

  • Breadcrumbs - £0.80

  • 800g of Kidney Beans - £0.60

  • 1 Lime - £0.30

  • 1 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 2 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, 1 1⁄2 teaspoons of both cumin and paprika, salt, pepper and olive oil. Add 4 tablespoons of breadcrumbs and a tablespoon of coriander stalks. Mash everything together.

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

  3. Yogurt 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. Assemble time. Dollop on some coconut yogurt sauce. Add your burger. Top with avocado, more yogurt and then the bun. Take a huge bite and enjoy.