Best Smoky Mexican Veggie Burger Recipes

MEXICANA VEGGIE BURGERS

Mexicana Veggie Burgers image

Delicious substitute for ground beef burgers. Full of protein! Serve on sourdough bread with sharp cheddar, guacamole, and salsa.

Provided by claudia

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup white rice
2 cups water
1 (10 ounce) package frozen corn niblets
1 tablespoon olive oil
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
1 clove garlic, minced, or more to taste
⅓ cup shredded sharp Cheddar cheese
⅓ cup all-purpose flour
1 pinch red pepper flakes, or to taste
¼ cup all-purpose flour, or more if needed
½ teaspoon Cajun seasoning, or to more taste
1 pinch red pepper flakes, or more to taste
1 tablespoon olive oil

Steps:

Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 33.3 g, Cholesterol 3.3 mg, Fat 4 g, Fiber 4.5 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 247.9 mg, Sugar 0.9 g

SMOKY VEGGIE BURGERS

Smoky Veggie Burgers image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 veggie burgers

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil, plus more for the grill
1/3 cup finely chopped walnuts
1 shallot, finely chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, finely chopped
Kosher salt and freshly ground pepper
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
2 teaspoons Dijon mustard
1 large sweet potato
1 1/4 cups cooked quinoa, cooled
1/2 cup breadcrumbs
4 hamburger buns, split
Sliced red onion and sprouts, for serving

Steps:

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the walnuts, shallot and garlic and cook, stirring, until softened, about 1 minute. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add the Worcestershire sauce and paprika and cook, tossing to coat, until reduced, about 10 seconds. Remove from the heat and stir in the mustard. Transfer the mixture to a large bowl.
Meanwhile, microwave the sweet potato until tender, 8 to 10 minutes. Let cool, then peel and transfer to a large bowl. Add the quinoa and beat with a mixer on medium-high speed until combined. Beat in the breadcrumbs, 1/2 teaspoon salt and a few grinds of pepper. Form into four 4-inch-wide patties and freeze until firm, 20 minutes.
Preheat a grill to medium high. Oil the grates. Grill the patties until marked, about 3 minutes per side. Grill the buns. Serve the burgers on the buns with onion and sprouts.