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MEXI VEGGIE BURGER

I love a tasty veggie burg, but typically will just purchase a favorite brand when I am having a craving instead of going the homemade route. A few months back, I started playing with my own recipe, and since I love Mexican food, I decided it needed to be a mexi-burger. (That said, see below for a standard version.)


This recipe is yummy and light, with a small number of ingredients. (You know me and patience!) It's all about the proportions. That said, I have doubled the recipe with success, so whether you want four burgers or eight, the ingredients work well to give you flavorful and tender (but not crumbly) patties.


Omit the taco seasoning and replace with 1 tsp. garlic powder and 1 tsp. onion powder for regular patties.

Notes: Mushrooms are white.


MEXI VEGGIE BURGER

Ingredients: 1 can great Northern beans-drained and rinsed, 2/3 cup cooked quinoa, 1/2 cup rolled (old-fashioned) oats, 4-5 small mushrooms, 1-2 tbsp. taco seasoning blend, 1 tbsp. tomato paste, pinch of sea salt, 1 tbsp. neutral oil.

Makes 4 burgers.


1. Combine all ingredients except the oil in a food processor, pulse until combined.

2. Form 4 patties.

3. Heat oil in a skillet pan over medium-high heat until glossy. Fry patties for 3-4 minutes per side, until browned and crispy. Serve with your favorite accompaniments, immediately.


Tip: for Vegan taco seasoning, try Siete or Simply Organic brands.


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