Go Back
–+ servings
plant-based mexican burger made with black beans and corn
Print Recipe

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican, Vegan, WFPB
Keyword: plant based burger, vegan burger
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
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!