Mexican bean burgers

Mexican Inspired Bean Burgers


For the burgers

  • 1 butternut squash, peeled, deseeded and cut into 1cm slices
  • Fat Daniel's Dixie Dust - all purpose seasoning
  • 2 x 400g cans of black beans, drained and rinsed
  • 1 white onion, finely chopped
  • 2 cloves garlic, crushed
  • A handful of fresh coriander, chopped
  • 2 tsp cumin seeds
  • 2 tsp chipotle flakes
  • 1 egg, lightly beaten (leave out if making vegan version)
  • 3 tbsp olive oil

For the dressing

  • 1 small pot sour cream (use non-dairy sour cream or yoghurt for vegan version)
  • 1-2 tsp chipotle flakes (to taste)
  • Juice of half a lime


  • Brush each side of the butternut squash slices with olive oil and season both sides generously with Dixie Dust
  • Grill over medium direct heat for 10-15 mins each side until they are tender and lightly charred on the outside
  • Remove squash from the heat, chop into small pieces and place in a bowl to one side
  • Toast the cumin seeds and chipotle flakes in a dry pan for a minute or two to release their flavours (you will start to smell them when they are ready)
  • Grind the toasted spices in a pestle and mortar
  • Pour the remaining olive oil into the pan and once it is warm, add the onions and season well with Fat Daniel's Dixie Dust. Fry for 6-8 minutes, stirring regularly so they don't catch, until they are soft and golden brown
  • Add the garlic and fry for another couple of minutes
  • Add the beans and the toasted spices to the pan and cook, stirring continuously, until the beans are warmed through and soft enough to be crushed with a wooden spoon
  • Add the onion and bean mixture to the bowl with the squash and stir through the coriander
  • Use a potato masher to mash everything together so it is thoroughly combined and the texture of rough mashed potato
  • Stir in the egg to help bind the mixture. If you are making vegan burgers leave the egg out, this will mean the mixture is more crumbly so you may want to shallow fry them later rather than grill them. They will still be delicious!
  • Cover the bowl with cling film and chill in the fridge for at least two hours, preferably overnight
  •  While the burger mix is chilling, prepare the sour cream by simply stirring in the chipotle flakes and lime juice. Leave to rest
  • When you are ready to cook the burgers, divide the mixture into four balls of equal size and flatten gently with your hand to form round patties 
  • Drizzle the burgers with olive oil to prevent them sticking then place on the grill, oil side down. Drizzle oil over the top of the burgers ready for when you turn them over. 
  • Cook for 10-15 mins each side  
  • Serve on a toasted bun with a crisp, sweet lettuce leave and a good dollop of the sour cream


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