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

Cook Time 10

Total Time 40

Servings burgers

Calories 255kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

½ cup diced bell pepper (any color)
½ cup diced onion
½ cup corn (fresh, frozen, or canned)
2 cloves garlic, minced
1 TBSP extra virgin olive oil (for sauteing)
1 flax egg (or 1 large egg)
½ cup canned lentils
½ cup canned black beans
½ cup refried beans
1 TBSP ground flax seed (yay fiber!)
1 cup old fashioned rolled oats or quick oats
2 tsp chili powder
2 tsp cumin
¼ tsp garlic powder
¼ tsp cayenne pepper
¼ tsp salt
fresh cilantro to taste

ADD-ONS + EXTRAS

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

EASY TACO AIOLI

¼ cup plain Greek yogurt
1 TBSP all-natural mayo
½ tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ TBSP fresh lime juice
⅛ salt
cayenne pepper to taste

Instructions

FIRST MAKE THE FLAX EGG

First order of business is to whisk together a flax egg. Whisk together 1 tablespoon of ground flax with 3 tablespoons of water in a small bowl.
Place in the fridge to thicken and set while you make the burgers.

NEXT MAKE THE PATTIES

Pour a little oil in a skillet and, on medium-high heat, cook onion, peppers, and corn until tender. Add the garlic towards the end to prevent burning.
Next add black beans, lentils, and refried beans and mix well, removing the skillet from heat and turning off your burner.
Now add spices, oats, an extra tablespoon of flax and the flax egg. A regular egg can be use if preferred.
Mix ingredients together. 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!
You can add the cilantro into the burger patties themselves or save it for topping your burgers.
Line a plate with parchment paper.
Divide the veggie burger mixture into four portions 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.
Place burger patties on 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. These are great for meal prep!

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.

FREEZER OPTION

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.

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. Enjoy!

Nutrition