Mexican Vegan Burger

These Mexican-inspired vegan burgers featuring PEI potatoes and Canadian black beans will surprise and delight at your next backyard BBQ fiesta! Served with a tangy cilantro-lime mayo, you won’t even miss the meat in these burgers!

Partner: PEI Potatoes

Growing potatoes isn't just a business on Prince Edward's in our nature! We have over two hundred years of experience growing high-quality potatoes on an Island that’s ideally suited to produce the best potatoes you've ever tasted thanks to our rich, red soil and clear air! Our potatoes are recognized all over the world for their unique taste and excellent quality.

Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
4 servings


1 cup russet potatoes, boiled then mashed
1 cup cooked “sticky” rice
1 cup black beans, rinsed
1 tsp cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 tsp chili powder
1 tbsp tamari sauce or vegan Worcestershire sauce
4 burger buns (gluten-free or regular)

Cilantro-Lime Mayo:
1 cup vegan mayo
½ bunch cilantro
2 tablespoons fresh lime juice

Optional Toppings:
Tomato, sliced


Vegan Burger Instructions:

  1. Preheat oven to 350˚F and line a baking sheet with parchment paper.
  2. Combine potatoes, black beans, rice, cumin, chili, paprika, onion powder, garlic powder in a food processor but don’t over process.
  3. Shape into four large patties and place on the baking sheet. Brush olive oil onto the tops.
  4. Bake or grill 20 minutes, turn over and brush olive oil over the other side and put back to the oven for another 20 minutes.

Cilantro-Lime Mayo instructions:

  • Combine all ingredients in a blender until well combined.


  • Serve on burger buns with lettuce, tomatoes, and coriander sauce.



Did you make this recipe?

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