Bean "Salsa"tion Burger

Bean "Salsa"tion Burger

One of the greatest contributions of the Mexicans (besides Salma Hayek, of course!) is in making the humble bean a world phenomenon, with a flavour profile like none other. Here is my tribute to Mexico... between a bun.

Arun Subramanian


  1. 500 gms Beans of your choice (canned)
  2. 150 gms Sweet corn (canned)
  3. 100 gms rice Over - cooked
  4. 1 Onion small
  5. 3 cloves Garlic - 4
  6. 1 pepper small Jalapeño
  7. 1 Paprika
  8. 2 teaspoons Coriander seeds
  9. 2 teaspoons Cumin seeds
  10. 2 teaspoons oregano Dried
  11. 1 teaspoon Chilly powder
  12. 1 1/2 tablespoons Coriander leaves (chopped)
  13. 2 teaspoons Lime zest
  14. to taste Salt
  15. to taste Pepper
  16. 1 tablespoon Sunflower oil
  17. 1 tomato Ripe
  18. 1 Onion
  19. 1 pepper Jalapeño
  20. 50 gms Sweet corn (canned)
  21. 1 tablespoon Coriander leaves (chopped)
  22. 1 tablespoon Lime juice
  23. 1 1/2 tablespoons Ketchup
  24. Mozzarella cheese
  25. avocado Ripe
  26. Sour cream
  27. Iceberg lettuce


60 mins
  1. Change

    Start by washing the beans off their salty brine. You can use any type of beans for this recipe. Here, I am using a mixture of black beans, red kidney beans and brown dutch beans in the ratio 1:1:1. Let the beans rest to drain any moisture left in them.

  2. Change

    Chop up the onion, jalapeño pepper, garlic and paprika really finely. You can also use a food processor for this step.

  3. Change

    Sauté the cut veggies in an open pan with oil over medium heat for about 7-8 minutes. Season this mixture with salt and pepper while you're at it. After this step, turn off the fire and let the mixture cool to room temperature.

  4. Change

    In a bowl, take the washed beans, rice and sautéed veggies. Mix the contents of the bowl well with your hands/potato masher. Then take half the mixture and pulverize in a blender/food processor. Return this back to the original mixture and combine well.

  5. Change

    In an itsy-bitsy tempering pan :), roast coriander and cumin seeds until fragrant. Once done, take it off the heat and add the dried oregano to the warm pan and mix to distribute the heat. When this spice mix is cooled to room temperature, grind it finely in a spice mixer/blender.

  6. Change

    Now, to the original patty mix, add 1) Chopped coriander, 2) Sweet corn, 3) Ground spices, 4) Chilly powder and 5) Lime zest. Mix this very well until uniformly combined. Now is the time to season the patty with salt and pepper.

  7. Change

    Oil your hands or use an ice-cream scoop to make patties based on the size of your bun, onto a plate lined with baking paper. Bear in mind that these are soft patties unlike the mushroom or falafel burgers and so you may want to make them slightly thicker. The measurements above yield four 1.5 cm thick patties. Once rolled out, refrigerate the patties open for at least an hour.

  8. Change

    Meanwhile, let's get to making the pico de gallo salsa. Finely chop the tomato, jalapeño pepper and onion and mix well in a bowl.

  9. Change

    Squeeze in the juice of half a lime and mix in chopped coriander, sweet corn and tomato ketchup.

  10. Change

    Season well with salt and a touch of pepper, mix well and refrigerate this mixture for at least 30 mins.

  11. Change

    By now you may have guessed, it's time to... prepare for assembly! Thinly slice your avocados and drizzle them with lemon juice to prevent them from going brown. Also, season them generously with salt. Toast your buns on a hot grill after brushing them with some oil.

  12. Change

    Brush some oil on the patties and grill them on a smoking hot grill pan for 1 minute on either sides. Then reduce the flame to a simmer and and drop some mozzarella cheese on the patty. Cook with a lid on for at least 8-10 minutes on low flame.

  13. Change

    Carefully lift the patty off the grill and assemble the burger. Serve with some tortilla chips and the rest of the salsa.

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