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!
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
Homemade Mexican Veggie Burgers with Taco Aioli
Yield 4 burgers
- 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
- buns or bibb lettuce wraps
- fresh avocado or guacamole
- spicy mustard
- 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.
- Next saute your vegetables.
- 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.
- 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.
- Now add your spices, oats, extra TBSP of flax and flax egg.
- The best way to do this is to just dive in and get your hands dirty.
- 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!
- Mix and massage and set aside.
- 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.
- Next line a plate with parchment paper and dive back into the veggies.
- Divide the mixture into four patties and roll into balls.
- For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
- 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.
- 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.
- Ready to eat?
- 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.
- Ready 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 400 F.
Courses veggie burgers, entree
- 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!
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.