Get ready to revolutionize your plant-based eating with a burger that's not just a meal, but a flavor explosion! These Mexican Green Chili Veggie Burgers are about to become your new obsession - packed with bold southwestern flavors, protein-rich black beans, and a spicy kick that'll make your taste buds dance. Whether you're a dedicated vegan, a veggie lover, or just someone looking to spice up their dinner routine, this recipe promises to transform your perception of what a veggie burger can be!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1/2 cup breadcrumbs
- 1/4 cup green chili, diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by preparing all your ingredients. Drain and rinse the black beans under cold water until the liquid runs clear. If using frozen corn, measure out 1 cup and let it thaw at room temperature or microwave it for a few seconds until soft.
- In a large mixing bowl, mash the black beans with a fork or potato masher until they are mostly smooth but still have some chunks for texture. This will help bind the burger mixture together.
- Add the corn, breadcrumbs, diced green chili, cumin, chili powder, salt, and pepper to the mashed beans. Stir everything together until well combined. The mixture should be moist but firm enough to hold its shape. If it feels too wet, add a little more breadcrumbs.
- Once the mixture is well combined, divide it into four equal portions and shape each portion into a patty. Make sure to press the patties firmly to ensure they hold together during cooking.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Allow the oil to heat up for a minute before adding the patties.
- Carefully place the patties in the skillet, making sure not to overcrowd the pan. Cook the patties for about 5-7 minutes on each side, or until they are golden brown and crispy. You can gently flip them with a spatula.
- Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the Mexican Green Chili Veggie Burgers on your favorite buns with toppings of your choice, such as avocado, lettuce, tomato, or a spicy salsa. Enjoy your delicious vegan meal!
Tips
- Texture is Key: When mashing black beans, leave some chunks for a more interesting mouthfeel. Don't over-mash into a complete paste.
- Binding Matters: If your patty mixture seems too wet, add a bit more breadcrumbs. If too dry, a splash of olive oil can help.
- Heat Control: Use medium heat to ensure your burgers get crispy on the outside without burning.
- Don't Flip Too Soon: Let the patties cook for a solid 5-7 minutes before flipping to create a nice golden crust.
- Customize Your Toppings: While the recipe suggests classic toppings, feel free to get creative with avocado, spicy salsa, or even a vegan aioli.
- Make Ahead Tip: You can prepare the patty mixture in advance and refrigerate for up to 24 hours before cooking.Pro Tip: These burgers freeze beautifully! Make a double batch and freeze uncooked patties between parchment paper for quick future meals.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 8g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
