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The Mexican Recipe


4 burgers


For the burger

  • 200g chickpeas
  • 90g red kidney beans
  • 80g black beans
  • 200g sweetcorn
  • 2 spring onions (scallions), finely chopped
  • 1 small red chilli, finely chopped
  • handful of coriander (cilantro)
  • 1tbsp chipotle paste
  • 5tbsp buckwheat flour
  • zest and juice of ½ lime
  • 1tbsp Cajun spice
  • 2tbsp extra virgin olive oil
  • a little coconut oil for frying

For the tomato salsa

  • 2 ripe tomatoes, finely sliced
  • handful of fresh coriander (cilantro)
  • ½ red onion, sliced into fine rings
  • 1 fresh jalapeno chilli, finely chopped
  • 1 garlic clove, crushed
  • juice of 1 lime

To serve

  • gluten-free buns
  • gluten-free nachos


Preheat the oven to 180°C and line a baking tray with greaseproof paper.

To make the burgers, simply add all the ingredients to a blender. Pulse until the mixture starts to combine.

You may have to scrape down the sides of the blender a couple of times but don’t over-blend the mix or it will turn into a paste. Keep some texture in those burgers!

Once blended, form the mixture into 4 burger patties with your hands. I find it easier to divide it into 4 evenly sized balls, then press and shape them into a burger shape on the work surface. Place the burgers onto the baking tray.

Preheat a non-stick frying pan over a medium heat and add a little coconut oil. Fry the burgers, a couple at a time, until golden on each side (for approximately 2 minutes per side). Place the burgers back on the tray, then straight into the oven to cook through for 12 minutes.

Meanwhile, prepare the tomato salsa (mix all the ingredients together in a bowl) and the burger garnishes.

Once the burgers are out of the oven, stack up your Mexican burger with a dollop of salsa and some nacho crisps.

Recipe courtesy of Vegan 100 by Gaz Oakley, Quadrille


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