Mexican Chilli Burger

Makes 6


2 x 420 g Heinz Chilli Beanz Hot
½ cup coriander leaves, finely chopped
½ lime, zested and juiced
1 Jalapeno, finely chopped (optional)
1 cup bread crumbs
1 large egg, beaten
Olive oil


Burger buns
Monterey Jack cheese slices
Chipotle mayonnaise
Sliced tomato
Cos lettuce


In a large mixing bowl place in the Heinz Chilli Beanz Hot, and roughly crush with the back of a fork. You can also use a blender and lightly pulse the beans, still keeping a bit of texture, then transfer to a bowl.

Now add in the coriander, lime zest and juice, jalapeno (if using), bread crumbs and egg. Using a spatula or your hands, mix the ingredients until well combined.

Line a baking tray with some baking paper and set aside.

Using slightly wet hands, divide the burger mixture into 6 even patties and place them on the prepared tray. Pop them in the fridge for at least 30 minutes to firm up.

To cook, heat a large frying pan over medium heat and add a drizzle of oil.

Add the patties, making sure to flatten them slightly with a flipper. Cook for 3-4 minutes on one side or until golden brown.

Flip and then add a slice (or two) of Monterey Jack cheese and cook for a further 3-4 minutes.

Split the buns in half and Toast (or have them fresh), spread on some chipotle mayonnaise, add the burger patty, cheese, lettuce, a few slices of tomato, and serve.


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