Mexican Black Bean Burger with Guacamole V

20 minutes 10 minutes 4 servings

A flavourful burrito-inspired bean patty served up with our Habanero Chilli Mayo, a generous scoop of guacamole, spicy jalapenos and crunchy tortilla chips in a soft brioche bun. 

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  • Bean Patty
  • 1 tin Epicure Organic Black Beans, rinsed and drained
  • 1 shallot, minced
  • 1 teaspoon Epicure Chopped Garlic
  • ½ red pepper, finely diced
  • 50g tortilla chips
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon fine salt
  • 20g panko breadcrumbs
  • 1 medium egg
  • 1 tablespoon cold-pressed rapeseed oil
  • Guacamole
  • 2 ripe avocados
  • ¼ teaspoon fine salt
  • 1 teaspoon Epicure Chopped Garlic
  • 1 lime, juiced
  • 2 tablespoon chopped fresh coriander
  • Assembly
  • 70g smoked cheddar
  • 4 brioche burger buns
  • 4 tablespoons Epicure Habanero Chilli Mayo
  • pickled jalapenos
  • tortilla chips

The recipe Mexican Black Bean Burger with Guacamole Kitchen Mode

  • 1

    For the Patties

    Tip the beans into a large bowl and mash well with a potato masher, making a chunky paste. Stir in the shallot, garlic and red pepper. Place the tortilla chips in a resealable plastic bag and crunch them up using a rolling pin until they are a breadcrumb texture. Add the crushed chips to the beans, along with paprika, cumin, chili powder and salt. Stir well and then taste and adjust seasonings as needed. Tip in the breadcrumbs and egg, stirring until everything is evenly mixed. Set aside while you make the guacamole, to let the breadcrumbs and egg bind everything together.

  • 2

    For the Guacamole

    Mash the avocado in a medium bowl. Add the salt, garlic, lime juice and coriander and stir until well combined. Taste and season, as needed.

  • 3

    Once You’re Ready to Cook

    Divide the bean mixture into 4 equal balls. Shape these into thin patties about 9 cm in diameter. To cook; heat 1 tablespoon of rapeseed oil in a frying pan set over medium heat. Place the patties into the hot pan, there should be a good sizzle. Let cook for 3 minutes, until the bottom is a dark golden brown. Flip carefully and then top with cheese. Cover loosely and cook for an additional 3 minutes until the second side is golden and the cheese is melty.

  • 4

    To Serve

    Spread the bottom half of each brioche roll with 1 tablespoon chilli mayonnaise, top with a burger, a mound of guacamole, a sprinkling of jalapeno and a handful of tortilla chips. Pop on the top and enjoy the delicious mess.