Mexican Style Black Bean Veggie Burgers

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a gluten-free option while crushed crackers can be more economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Start by making pico de gallo: chop 1 whole tomato into small cubes and place in a bowl.

Chop 1/4 of an onion (preferably red) and add to the bowl with the tomatoes.

Chop 2 tablespoons of fresh cilantro and add to the bowl.

Crush 1 clove of garlic and press it into the bowl using a garlic press.

Juice 1/2 of a lime into the bowl and mix everything together with a spatula.

Set pico de gallo aside.

For the veggie burger patties, rinse and drain 1 can of black beans and place in a bowl.

Mash the black beans with a potato masher or fork until mostly smooth.

Chop 1 jalapeno pepper (if using) and add to the bowl with the black beans.

Add 1 to 2 sprigs of chopped green onion to the bowl.

In a separate bowl, mix 1 tablespoon of ground flax with 3 tablespoons of water to create a flax egg and let it sit for a few minutes.

Add the flax egg to the black bean mixture.

Add 1/2 cup of oatmeal, 1/3 cup of corn, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, 1/2 teaspoon of cumin, and 1 1/2 teaspoons of chili powder to the bowl.

Mix all ingredients together until well combined.

Heat vegetable oil in a pan over medium heat.

Form the mixture into burger patties and place them in the heated pan.

Cook the patties for about 4-5 minutes on each side until golden brown and heated through.

Toast burger buns in the pan until golden.

Assemble the burgers with the cooked patties, pico de gallo, and avocado if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens