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
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
- 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!
More Great Recipes:
Vegetable|Condiment|Entree|Sandwich|Make Ahead|Serves a Crowd|Vegan|Vegetarian|Spring|Summer
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