Mexican Veggie Burgers with Taco Aioli

These healthy 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

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 Mexican Veggie 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.

Mexican Veggie Burgers

Homemade Mexican Veggie Burgers with Taco Aioli
4.84 from 6 votes

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!

Course Main Dish
Cuisine Mexican
Keyword Mexican Veggie Burgers
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 burgers
Calories 255 kcal
Author Jenn Laughlin - Peas and Crayons


  • 1/2 cup diced bell pepper (any color)
  • 1/2 cup diced onion
  • 1/2 cup corn (fresh of frozen)
  • 2 cloves garlic, minced
  • 1 TBSP extra virgin olive oil (for sauteing)
  • 1 flax egg (or 1 large egg)
  • 1/2 cup cooked lentils
  • 1/2 cup cooked black beans
  • 1/2 cup refried beans
  • 1 TBSP ground flax seed
  • 1 cup old fashioned oats (ground)
  • 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


  • buns or bibb lettuce wraps
  • fresh avocado or guacamole
  • tomatoes
  • greens
  • spicy mustard


  • 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


  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.

Recipe Notes

Nutrition facts below are an estimate provided by an online nutrition calculator. Calculations are for the veggie burger patties only as topping choice will vary. xo

Nutrition Facts
Homemade Mexican Veggie Burgers with Taco Aioli
Amount Per Serving
Calories 255 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 347mg15%
Potassium 436mg12%
Carbohydrates 37g12%
Fiber 10g42%
Sugar 4g4%
Protein 10g20%
Vitamin A 1120IU22%
Vitamin C 27.1mg33%
Calcium 65mg7%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Veggie Burger Ingredients

Mexican Veggie Burger Patties Recipe

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!


These Mexican Veggie Burgers are totally freezer-friendly! 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.

Mexican Veggie Burgers with Curly Fries

If you get a chance to try these tasty 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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Recipe Rating


  • Amanda

    4 stars
    Just made these for dinner tonight. It was a delicious and easy recipe. I did find, though, that my burgers did not stay together. The only change I made was I used all black beans instead of some refried beans, but I did mash some beans.
    Oh well, I just tossed the mix on top of my bun and ate it like a sloppy joe

    • So glad you enjoyed them Amanda! So the refried beans are the binder (or glue, lol) that hold these burgers together, so partially mashing the black beans makes them more likely to fall apart since the consistency is different. Still very tasty though! Other options include blending the black beans into faux refried beans, adding additional binder ingredients, etc… Totally customizable but need some extra binder to stay together. The chill time is also super helpful here for keeping the burgers together as I’ve found out the hard way, lol! xoxo

  • Catherine

    5 stars
    These are great! I wouldn’t change a thing from the recipe. They freeze perfectly and do not taste like they have been frozen when you reheat them. I love them without a bun and just a few toppings 🙂

  • C carpentier

    Can these burgers be baked instead of fried? I always bake my other veggie burgers. Thank you

    • Hi! I like to sear them first for just a little bit on each side before baking but they should be able to just go straight into the oven as well. They’re extremely sticky so you’ll want to use some oil to prevent sticking and maybe flip them halfway through if you don’t sear first? LMK how it goes!

  • Kelly Rossi

    I feel silly asking this question but I am confused about the flax egg. I read the directions re: how to make the flax egg–but then later on in the instructions it says to add the EXTRA tablespoon of the flax but the ingredients only list 1 Tablespoon of flax needed. Also, if I just use one large egg, do I still need to add the flax water mixture? Please advise! Thank you!

    • I can totally see how that’s confusing, thanks for reaching out Kelly! Ok so the flax egg is listed as an ingredient (which is 3 TBSP water and 1 TBSP flax) but I’m a wee bit “extra” and also add an extra TBSP of flax to the burger mixture, which is the amount listed a few lines down after the flax egg. It’s 100% optional since some people are using and egg and have no flax handy but if you’d like the extra TBSP is just an added/optional burst of omegas and fiber. Let me know if this helps! I am soooo excited for you to try these! xoxo

  • Vera Regi

    Hi Jenn, loved your recipies, I will try some this weekend. Just one question: Do I need to cook them before freezing?
    Tks a lot!

    • Hi Vera! I’m so excited for you to try these veggie burgers! Yes you’ll want to pan-fry them before freezing so they stay together when you reheat, and you’ll be able to bake them the second time around which is super convenient 🙂

  • 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

    5 stars
    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.

  • 5 stars
    You my friend are a veggie burger genius.

  • Cece Leskova

    I will definitely be making these tomorrow!!!

  • Runwright

    Looks incredible. I will def try this recipe.

  • Maria

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

  • Christine

    5 stars
    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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