Cast Iron
Mother's Day Mexican Veggie Burgers
Author Notes
Extra tasty veggie burgers... Perfect for Mother's Day. If you want to make them vegan you can leave out the eggs and cheese. —nicotineslave
- Serves 8 - 12
Ingredients
- Burgers
-
1 cup
Black Beans (Dried)
-
1 cup
Black or Wild Rice (Before Cooking)
-
1 cup
Corn
-
6
Cloves Garlic
-
2
Medium Carrots (Coarsely Grated)
-
2
Jalapeños (Diced)
-
1 - 2
Chipotle or Ancho Peppers (Diced)
-
2
Eggs*
-
1/2
Lime (Juiced)
-
1/2 cup
Cotija or Parmesan Cheese*
-
1/2 cup
Cilantro (Coarsely Chopped) [w/Stalks]
-
1/2 cup
Cornmeal
-
2 tablespoons
Corn Starch
-
1 tablespoon
Cumin
-
2 teaspoons
Oregano
-
1 teaspoon
White Pepper*
- "Salsa-Slaw" Topping
-
2 - 3
Roma Tomatoes
-
2 - 3
Cloves Garlic
-
1
Jalapeño
-
1/2
Red Onion
-
1/2
Lime (Juiced)
-
1/2 cup
Cilantro
-
1 teaspoon
Cumin
-
1 teaspoon
Olive Oil
-
1/2 teaspoon
Oregano
In This Recipe
Directions
- Soak black beans overnight, cook rice and let sit until room temperature.
- Mix all of the burger ingredients. You can mash them together with your hands or use a food processor. You can deseed the Jalapeños or leave them in if you prefer your burgers spicy. Put the mixture in the fridge for 30 minutes.
- Try to form your burgers fairly thin so they get nice and crispy. Cook in a cast iron pan at med-high heat for about 3 - 5 minutes per side.
- For the "salsa-slaw"; chop all of your vegetables, however coarse you may desire, mix all ingredients, salt to taste and use to top your burgers.
- Enjoy!
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