Plant-Based Mexican Burger
This is a quick veggie burger that takes minutes to make, and can be made in advance and refrigerated until needed!
Servings: 8 people
Calories: 344kcal
Equipment
- ceramic frying pan
- food processor
Ingredients
- 1/2 cup frozen corn thawed
- 1/2 onion coarsely chopped
- 1/4 cup cilantro
- 1/4 cup parsley
- 1/2-1 poblano or jalapeno coarsely chopped
- 1 can vegetarian refried beans
- 1 cup brown rice cooked
- 1 cup rolled oats
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp ground chipotle chili
- 1/4 tsp crushed red pepper or cayenne OPTIONAL
- 1 cup salsa
- 1 avocado sliced, for serving
- 1 head iceberg lettuce shredded, for serving
- 1-2 tomato sliced
- 1 bunch leaf lettuce for serving
- 8 whole grain burger buns or similar
Instructions
- Blend the first five ingredients in a food processor. Add refried beans and pulse until well mixed.
- Transfer the mixture into a large bowl. Add in brown rice, rolled oats, the spices, and 3 tbsp salsa. Mix together well.The mixture should yield enough for 8 burgers.
- Pre-heat a ceramic frying pan with no oil. Shape the burgers by hand, and place them into the frying pan. Fry the patties on medium-high heat for 4-6 minutes per side, or until browned and crisped. If cooking all 8 patties at once, you may need to fry it in 2 batches.
- Assemble the burgers: bottom bun, avocado, lettuce leaf, burger patty, tomato slice, top bun. Serve with shredded lettuce and salsa.
Notes
NOTE: The recipe will produce 8 burgers. You can either have 2 burgers per person or only make 4 patties. The mixture can be kept covered and refrigerated for up to 3 more days for another night's dinner.
Nutrition
Calories: 344kcal | Carbohydrates: 60g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 625mg | Potassium: 597mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1140IU | Vitamin C: 17mg | Calcium: 103mg | Iron: 4mg
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