Yep, it’s been busy round here and unfortunately that means I haven’t had much time to play with food which means no new recipes, until now that is! Today I’m bringing it back with a simple and spicy recipe for a super tasty Mexi Veggie Burger.
Bringing together all those lovely spicy flavours with beans, avocado and crispy lettuce to create one very tasty vegetarian burger recipe. Red kidney beans spiced up with cumin and paprika, a little heat from jalapeno and Tabasco and the added nutrition and yum of quinoa flakes quickly minced together to form tasty little veggie patties.
Served with fresh lettuce, tomato, thick slices of avocado and a habanero sauce these burgers are sure to please both veggies and meat eaters. If you enjoy dairy try adding sour cream or of course your favourite dairy or non-dairy cheese.
I’m thinking these veggie burger patties would work just as well wrapped up in a soft tortilla, yum! I hope you enjoy this recipe as much as we did, the perfect veggie burger for lazy Sundays; the recipe could easily be doubled for a large group or family. Om num num num….
Preparation time: 25mins
Mexi Burger Patties
- 1½ tsp ground cumin
- 1 tsp paprika
- ¾ cup quinoa flakes
- 1 x 400g tin of red kidney beans, drained and rinsed
- 1 jalapeno (optional to taste)
- handful of fresh coriander
- dash or two of Tabasco sauce
In a fry pan dry roast the cumin and paprika with the quinoa flakes over a low to medium heat for just a few minutes until the spices become fragrant and the quinoa flakes begin to very lightly golden, set aside.
In a food processor combine the kidney beans with the jalapeno and fresh coriander, whiz to combine adding the quinoa and spice mixture gradually until it comes together to form a nice soft mince, season with salt flakes and Tabasco to taste.
Using your hands pressing the mixture together form the mince into four good-sized patties, set aside.
Heat a small about of rice bran or vegetable oil in a grill pan or using a BBQ grill cook the patties over a medium heat for a few minutes on each side until golden and cooked through, set aside.
- Mexi Burger patties
- 4 larger burger buns, lightly toasted
- 2 avocados, thickly sliced
- ¼ red onion, thinly sliced
- 2 tomatoes, thinly sliced
- crispy lettuce leaves
- habanero or your choice of spicy chilli sauce or mild salsa
- sour cream and dairy or non-dairy cheese (optional)
Top the bottom bun with lettuce leaves, mexi burger, chilli sauce or mild salsa, avocado, tomato, red onion and cheese or sour cream if using.
A super tasty and quick to prepare vegetarian burger, enjoy!!
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