Ingredients:
- 1 can 15 oz black beans, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup corn kernels fresh or frozen
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- 1/4 cup grated cheddar cheese optional
- 4 whole wheat burger buns
- Lettuce leaves, tomato slices, and avocado slices for toppings
Instructions:
Use a fork or potato masher to mash the black beans in a large bowl until they are mostly smooth, but leave some chunks for crunch
Cook the quinoa and corn
Then, add the red bell pepper, red onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper
Mix everything together well
If you want to help the mixture stay together, add the grated cheddar cheese and bread crumbs
Split the mixture in half and shape each half into a burger patty
Lightly oil the grill or pan and heat it over medium-high heat so that food doesn't stick
Plant-based burger patties should be cooked on the grill or in a pan for four to five minutes on each side, or until they are hot all the way through and have grill marks on the outside
You can make the Taco Aioli while the burgers are cooking
In a small bowl, mix your favorite taco seasoning with mayonnaise
You can grill or toast the whole wheat burger buns until they are just barely browned
Put together your Mexican Veggie Burgers by putting a lot of Taco Aioli on the bottom bun, then a lettuce leaf, the veggie burger patty, and finally tomato and avocado slices on top
Put the top bun on top of the stack and use a toothpick to hold it in place if necessary
Serve your homemade Mexican Veggie Burgers with Taco Aioli hot!
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