The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tex-Mex beef & bean burgers with wedges
A fibre-filled feast that feels like a true indulgence? We’re in! Black beans and Mexican spices beef up simple mince patties, perfect with charred sweet potato wedges, onions and a crunchy garden salad. Our speedy ketchup gives a tangy final touch.
SWK: High protein
Plants 8
SWK: High fibre
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Serving size
Ingredients
- 1 pepper
- 200g passata (tomatoes, salt, citric acid)
- 0.5 tsp ground cinnamon (use half)
- 3 small sweet potato
- 2 onion
- 230g black beans (Rehydrated black beans, water, salt.)
- 250g beef mince (5% fat or less)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 little gem lettuce
- 1 unwaxed lime
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 667
Protein: 42g
Carbs: 121g
Fat: 8.5g
Ingredients
- 3 sweet potato
- 4 onion
- 2 pepper
- 460g black beans (Rehydrated black beans, water, salt.)
- 500g beef mince (5% fat or less)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 little gem lettuce
- 2 unwaxed lime
- 400g passata (tomatoes, salt, citric acid)
- ½ tsp ground cinnamon
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 618
Protein: 41g
Carbs: 109g
Fat: 8.3g
Tex-Mex beef & bean burgers with wedges
A fibre-filled feast that feels like a true indulgence? We’re in! Black beans and Mexican spices beef up simple mince patties, perfect with charred sweet potato wedges, onions and a crunchy garden salad. Our speedy ketchup gives a tangy final touch.
Cook time:
40 mins
Cuisine:
Mexican
Food group:
Beef
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 2x mixing bowls
- 1x large non-stick frying pan
Start the wedges
- Heat your oven to 230ºC/fan 210ºC/gas 8. Cut the sweet potatoes into wedges, then peel and thinly slice three-quarters of the onions. Deseed and thinly slice the peppers.
- Put the sweet potatoes on one side of a baking tray lined with baking paper, put the onions and peppers on the other side and spritz with cooking spray (you may need 2 trays for 4 portions). Roast for 15 mins.
Make the burgers
- Meanwhile, drain and rinse the beans.
- Combine the beans and mince in a mixing bowl with three-quarters of the Mexican spice. Lightly season to taste with salt and, using your hands, mash together the beans and beef until they form a ball (it's OK if some beans remain whole). Shape 2 large, 2cm-thick patties (4 for 4 portions).
Time to fry!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the burgers for 3-4 mins, then flip and cook for 3-4 mins, until cooked through.
- Lay the burgers on top of the onions and peppers on the baking tray, return to the oven and cook for 12-14 mins, until the burgers are cooked through.
- At the same time, keep the burger pan over a medium heat, sprinkle in the cinnamon and remaining Mexican spice, then pour in the passata. Cook for 3-4 mins (4-5 mins for 4 portions), until it thickens to a ketchup-like consistency.
Sort the salad
- Halve the tomatoes. Trim and thinly slice the lettuces, then finely dice the remaining onion.
- Combine them all to a bowl, squeeze in the juice from half the lime (or 1 lime for 4 portions - to taste) and lightly season.
- Cut the remaining lime into wedges.
Bring it all together
- Serve the burgers with the wedges, salad and ketchup, and add the lime wedges for squeezing.