This recipe for delicious Bean Cake Burgers is a tip of the hat to the vaqueros – the original cowboys who tended cattle herds in Mexico that were brought to the Americas by Spanish exlorers and settlers. The cowboy tradition in North America can trace its roots back to the vaqueros, who expanded their trade into the southern United States and had an enormous influence even as far north as Canada. Salsa and beans go hand in hand with Mexican cuisine and would have featured heavily in the vaquero diet. The bean cakes are good on its own, but we think they make fantastic veggie burgers.
Makes 6 Burgers
1 can (540 ml)
tortilla chips (crushed)
Before we started our very own “Cowboy” adventure in Canada, we spent some time in beautiful Victoria on Vancouver Island!
Rinse and drain the KIDNEY BEANS. Put them in a mixing bowl and mash them with a fork.
Add the EGG, 1 cup of CRUSHED TORTILLA CHIPS and 1/2 cup of SALSA. If you like it spicy, go for the more spicy salsa or vice versa. Stir well.
Divide the mixture into 6 equal portions and shape into nice patties (approx. 9 cm).
Heat the COOKING OIL in a large frying pan on medium heat. Add the patties and cook for about 5 minutes per side, until browned and heated through.
Wash the SALAD and put some of its crispy leaves aside. Cut the ONION into rings and slice the TOMATO.
Serve the bean cakes with some rice, more tortilla chips or as we prefer – as the pattie on a delicious veggie burger. Just choose whatever you would like to have on your burger and enjoy!