Homemade Mexican Veggie Burgers with Taco Aioli

These healthy homemade Mexican Veggie Burgers are fun, filling, and downright tasty! They’re also gloriously gluten-free and topped with the most delicious taco aioli, rendering them totally crave-worthy!

Homemade Mexican Veggie Burgers with Taco Aioli

aka Taco Tuesday with a TWIST! Because a. alliteration and b. YUM! 

Recently I took a “How foodie are you?” quiz on the timesuck-formerly-known-as-Facebook and scored 100%. That means you have to listen to me when I tell you to make these immediately right? Right!

These burgers are delicious! Each tasty veggie burger is loaded with a hearty trio of beans and decked out with colorful veggies sprinkled with flavorful homemade taco seasoning. It’s a fiesta in your face.

Make some for now, freeze some for later, and pass these along to friends and family if you’re feeling particularly charitable. Friends don’t let friends eat questionably processed veggie burgers. They just don’t.

Homemade Mexican Veggie Burgers

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Homemade Mexican Veggie Burgers with Taco Aioli

Prep

Cook

Total

Yield 4 burgers

Ingredients

  • 1/2 cup diced bell pepper, any color
  • 1/2 cup diced onion
  • 1/2 cup corn, fresh of frozen
  • 2 cloves fresh garlic, minced
  • 1 TBSP extra virgin olive oil for sauteing
  • 1 flax egg [1 TBSP ground flax + 3 TBSP water] or large egg
  • 1/2 cup cooked lentils
  • 1/2 cup cooked black beans
  • 1/2 cup refried beans
  • 1 extra TBSP ground flax seed
  • 1 cup ground old fashioned oats
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • fresh cilantro, to taste
  • add-ons:
  • buns or bibb lettuce wraps
  • fresh avocado or guacamole
  • tomatoes
  • greens
  • spicy mustard
  • etc...

Instructions

  1. First order of business is to whisk together your flax egg [simply mix 1 TBSP ground flax with 3 TBSP water] in a small bowl and your aioli in another, and pop both in the fridge to set.
  2. Next saute your vegetables.
  3. Pour a little oil in your favorite skillet and, on medium-high heat, saute onion, peppers, and corn until tender. Add the garlic towards the end to prevent burning.
  4. Next add in your canned or homemade beans [I usually soak and cook mine ahead of time, freeze them, and defrost as needed] and mix well, removing the skillet from heat and turning off your burner.
  5. Now add your spices, oats, extra TBSP of flax and flax egg.
  6. The best way to do this is to just dive in and get your hands dirty.
  7. I added an extra sprinkle of chili powder, paprika, and cayenne at this point to make the flavor even stronger, feel free to leave as is or follow suit!
  8. Mix and massage and set aside.
  9. You can add the cilantro into the burgers, but I like it to stay as green as possible so I instead pile mine on top of the burgers. Either way works! The topping method is great if you're serving these up to multiple people, because it's possible one of your friends may think cilantro tastes like dish soap. Believe it or not it's actually a thing and a portion of the population will attest to that. I happen to think it tastes positively amazing, but won't be offended if you simply must skip it.
  10. Next line a plate with parchment paper and dive back into the veggies.
  11. Divide the mixture into four patties and roll into balls.
  12. For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
  13. I know all sorts of naughty thoughts must be going on through your mind right now so I'll just leave you alone to snicker for a moment.
  14. Giggles aside, pop your burgers on your parchment paper plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day.
  15. Ready to eat?
  16. Pour a teeny bit of oil in a skillet, heat to medium-high, and cook for a few minutes on each side until you're left with a golden crust. All that's left is to pile them high with every veggie you can get your hands on, slather them in taco aioli, wrap them in leafy green lettuce or a fluffy bun, and commence face-plantage.
  17. Ready to freeze?
  18. Simply cook the burgers per instructions above, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once they've had a chance to partially freeze you can wrap them individually and pile them in baggies or your favorite airtight container for fast food without the freaky ingredients. To re-heat, simply pop on a baking sheet in the oven for about 18-20 minutes at 400 F.

Courses veggie burgers, entree

Cuisine mexican

Taco Aioli:

  • 1/4 cup plain Greek yogurt
  • 1 TBSP all-natural mayo
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 TBSP fresh lime juice
  • cayenne pepper, to taste
  • a pinch of salt

or try it with my homemade chipotle aioli!

sauteed veggies
Homemade Mexican Veggie Burgers with Taco Aioli

special diets and swaps

You can use a chia egg in place of the flax egg or just go ahead and grab a regular egg if you have one handy! All three are marvelously interchangeable in this recipe. I love the lentils in these burgers, but chickpeas, white beans, kidney beans, and even extra black beans will work if you prefer! I made these bad boys a bit on the spicy side [not too spicy for moi but let’s just say the chickpea’s face after taking a bite was pah-riceless!] so feel free to skip the cayenne and use paprika instead.

t-rex chefs, brotosaurus chefs, + vegansaurus chefs: have at it! They’re also gloriously gluten-free as long as you use a GF bun or slap these babies on some bibb lettuce and make your burger into a lettuce wrap [it’s phenomenal!] For a fabulously vegan burger, simply skip the optional sauce recipe; easy peasy! Those of you who aren’t dairy-free and need a slice or two of cheese in their life, go for it! I think we’ve got all the bases covered, eh? Let’s make some veggie burgers!

To freeze, simply cook the burgers per instructions above, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once they’ve had a chance to partially freeze you can wrap them individually and pile them in baggies or your favorite airtight container for fast food without the freaky ingredients. To re-heat, simply pop on a baking sheet in the oven for about 18-20 minutes at 400F.

Homemade Mexican Veggie Burgers with Taco Aioli

If you get a chance to try these homemade mexican veggie burgers let me know!
You can leave me a comment here (love checking those daily!) or tag @peasandcrayons #peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!
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Comments

  • Máire

    Wow, these look so yummy. thanks for sharing:) just wondering what do u wrap them in when freezing? What kind of beans are refried beans? Thanks a million. Can’t wait to try and make them.

    • So excited for you to try them! The refried beans can be smashed/refried black beans or pinto beans (whichever you prefer!) and to freeze them I usually let the cooked patties cool, lay them flat on a plate in the freezer until they’re mostly frozen, then transfer them to a freezer baggie.They could also be wrapped in plastic wrap or parchment paper before storing in the bag/container. Hope you adore the veggie burgers!

  • G

    I was reading about how whether you hate or love cilantro is actually genetic. Funny because I can’t stand it. I can tell if there is even a tiny piece in my food and it becomes inedible to me. My mom is the same way and I never knew that until recently. Sort of envy people who like it because I feel I’m missing out on so much delicious take out.

    • It’s fascinating right?! The entire world is basically divided on cilantro because it tastes like straight up dish soap to so many people. I totally feel you on wanting to eat something you just can’t tolerate – I’m still jealous of everyone that can eat olives because I long to love them and cant get past the first bite without chugging water and wiping my tongue.

  • You my friend are a veggie burger genius.

  • sooooo goood! make them!

  • haha I’ll take it! <3

  • Heck yes! Bring a salad and wine! <3

  • Thanks Christine!

  • Thanks! Hope you love them as much as we do!

  • bahahaha! We have one here in the middle of nowhere and I crave their fries almost daily but can never bring myself to make the leap. I think I need to now. The craving is too strong =) #ilovefrenchfries

  • I hope you adore them!

  • Cece Leskova

    I will definitely be making these tomorrow!!!

  • Runwright

    Looks incredible. I will def try this recipe.

  • Come to California and cook for me daily? I will pay you in sunshine.

  • Christine

    These look awesome, must try them soon! Thanks!

  • Erin @ The Spiffy Cookie

    These might be some of the best looking veggie burgers ever. Yum!

  • Sprint2theTable

    Is it bad that this made me want Arby’s? LOL! Looks awesome. Curly fries… mmmm…

  • Yowza I need to edit that in! Thanks Angela!! It makes four patties. Or three really big ones but if you do three, cook them longer to make sure the middle gets nice and cooked too 🙂

  • These look and sound absolutely awesome, love these burgers!

  • Angela

    How many burger patties does this make?

  • Hannah @ CleanEatingVeggieGirl

    These sound awesome! I am excited to try them 🙂

  • Ummm yes please!! Burger Tuesday ftw!!

  • oh my! Burger hungry for the rest of the day now. 😉 These look amazing! YUM!

  • Alysia @ Slim Sanity

    Oh man, these look amazing. And so do the bread you’re using. Caaarbs are calling my name lately!

  • mmmm i need to make this! h loves veggie burgers! xo jillian – cornflake dreams

  • Nikki @ Road to Less Cake

    Hello, delicious looking burgers. And with curly fries? Oh, yes. Curly fries make everything better,

  • Katie Arnold

    Dinner at your place? 😉

  • Your creations always look so FUN!

  • Nichole C

    You had me at Taco Aioli! Holy YUMMM

  • Linz @ Itz Linz

    holy moly deliciousness!

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