Chicano burger

Chicano burger
Time for a fresh take on burgers with this Mexican-inspired version. The beef patty is pepped up with chilli spices and partnered with a plainer patty made with red kidney beans.
17K 2 4.5
Grade this recipe:

Last modified on: May 12th 2021

Keywords for this recipe:
For 4 burgers, you will need:
  • 1 onion 50 g onion
  • 2 minced beef 400 g minced beef
  • 3 chilli spices 1 tablespoon chilli spices
  • 4 parsley parsley
  • 5 tinned red kidney beans 300 g tinned red kidney beans
  • 6 smoked ham 4 slices smoked ham
  • 7 oil 2 tablespoons oil
  • 8 Hamburger buns 4 Hamburger buns
  • 9 French mustard 4 tablespoons French mustard
  • 10 Cheddar cheese 40 g Cheddar cheese
  • 11 lettuce 8 leaves lettuce
  • 12 salt salt
  • 13 pepper pepper
  • Total weight: 1,335 grams

Change these quantities to make: 2 burgers 4 burgers 8 burgers 12 burgers
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
42 min.20 min.1 hour 2 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 5 min.
Chicano burger : Photo of step #1
Chop 50 g onion.

Stage 2 - 5 min.
Chicano burger : Photo of step #2
Put 400 g minced beef in a bowl, salt and pepper lightly, then add 1 tablespoon chilli spices, the chopped onion and the coarsely chopped parsley.

Mix well.

Stage 3 - 5 min.
Chicano burger : Photo of step #3
Shape the mixture into patties with your hands.

Set aside.

Stage 4 - 2 min.
Chicano burger : Photo of step #4
Put 300 g tinned red kidney beans into a bowl. Salt and pepper.

Stage 5 - 4 min.
Chicano burger : Photo of step #5
Crush the beans roughly with a fork.

Stage 6 - 6 min.
Chicano burger : Photo of step #6
Mould into patties. It is easiest if you shape them in small dessert rings.

Stage 7
Chicano burger : Photo of step #7
Transfer the bean patties onto a sheet of cooking parchment to wait.

Stage 8 - 5 min.
Chicano burger : Photo of step #8


Fry 4 slices smoked ham on both sides in a frying pan on high heat.

Transfer to a plate.

Stage 9 - 5 min.
Chicano burger : Photo of step #9
Pour 2 tablespoons oil into the same pan, and when really hot, cook the beef patties to your preferred level.

Set aside to keep hot.

Stage 10 - 8 min.
Chicano burger : Photo of step #10
Still using the same pan, lightly fry the bean patties on both sides.

Take care, as these are tricky to handle and turn over. Use a fish slice or broad spatula if possible.

Leave to wait in the pan, off the heat.

Stage 11 - 2 min.
Chicano burger : Photo of step #11


Slice through 4 Hamburger buns using a serrated knife.

Stage 12 - 2 min.
Chicano burger : Photo of step #12
If possible, lightly toast the bottom halves in a toaster and put the top halves to warm over it in the rising heat.

Stage 13 - 1 min.
Chicano burger : Photo of step #13
Sit the bottom halves on the serving plates.

Stage 14 - 4 min.
Chicano burger : Photo of step #14
Spread a little mustard and sit a hot beef patty on top, then a few flakes of cheddar, cut with a vegetable peeler.

Stage 15 - 4 min.
Chicano burger : Photo of step #15
Sit the red bean patty on top with a slice of fried ham.

Stage 16 - 4 min.
Chicano burger : Photo of step #16
Add a couple of lettuce leaves and the top of the bun, with a second dash of mustard if you like.

Should be eaten right away.
There are lots of ways to vary this basic idea, still in keeping with the Mexican spirit: bacon instead of ham, a different cheese, a dash of Tabasco or lime juice on the bean patty, add a little avocado, etc. Just let your imagination and preferences guide you.

If you are fortunate enough to be in Brest, France, trot along to the remarkable "Pen ar bread" bakery in Guipavas, run by Sébastien and Audrey. I recommend it wholeheartedly (Brittany's best bakery in 2019). Here you'll find a whole range of delicious burger buns, like the ones shown in the photos. The owner is a really nice guy and a fount of knowledge about the science of baking, and happy to talk about it.
And to drink?
Should be eaten immediately.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,016 Kcal or 12,627 Kj197 gr318 gr205 gr
151 %76 %30 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
226 Kcal or 946 Kj15 gr24 gr15 gr
11 %6 %2 %2 %
Per burgers
Energetic valueProteins CarbohydratesFats
754 Kcal or 3,157 Kj49 gr79 gr51 gr
38 %19 %7 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Sesame, Mustard
How much will it cost?
  • For 4 burgers : 10.38 €
  • Per burgers : 2.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Minced beefMinced beef: You can check-out other recipes which use it, like for example: Gratin Parmentier, Polpete, Italian style gratin, Meatballs, Bolognaise lasagne, ... All
Tinned red kidney beansTinned red kidney beans: You can check-out other recipes which use it, like for example: Enchiladas, Pumpkin and red-bean tortillas, Express chilli con carne, Cauliflower, red bean and avocado salad, Mexican tart, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Leek and Jerusalem artichoke soup, Morel risotto with Vin Jaune and Mont d'Or, Fillet of pollack cooked in two stages, Rabbit civet, Mushrooms à la grecque, ... All
Cheddar cheeseCheddar cheese: You can check-out other recipes which use it, like for example: Two-cheese quiche, Tex-Mex chicken burger, Raw green asparagus salad, Deep leek and potato quiche, ... All
Other recipes you may also like
Potimarron (chestnut pumpkin) "au gratin"
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
248K 24 1 hour 35 min. February 21th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
320K5 50 min. July 30th 2021
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
393K 15 26 min. August 12th 2018
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64 4 days 15 hours 50 min. December 18th 2022
Foie gras cured in salt
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
541K5 2 days 16 hours 28 min. December 23th 2017
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2023-06-11)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page