Homemade Mexican Veggie Burgers with Taco Aioli
User Reviews
4.7
51 reviews
Excellent
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 burgers
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Calories
255 kcal
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Course
Main Course
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Cuisine
Mexican
Homemade Mexican Veggie Burgers with Taco Aioli
Report
This recipe makes Mexican-inspired veggie burgers, combining sautéed bell peppers, onions, corn, garlic, canned beans, lentils, and spices with oats and flaxseed to bind. A homemade taco aioli with yogurt, mayo, and southwest spices accompanies the patties. The burgers are pan-cooked with a tender, textured bite that highlights the combination of beans and vegetables, and the aioli adds creamy, tangy balance. They can be served on buns or lettuce wraps with various toppings.
Description
Homemade Mexican Veggie Burgers with Taco Aioli are crafted from a sautéed mixture of diced bell pepper, onion, corn, and garlic, combined with black beans, lentils, and refried beans as a protein-rich base. Ground flax and oats act as binders alongside traditional spices like chili powder, cumin, garlic powder, and cayenne to create a flavorful, slightly spicy patty. The patties are shaped and cooked in a skillet for a firm yet tender texture.
The accompanying taco aioli blends plain yogurt, mayonnaise, chili powder, cumin, garlic powder, fresh lime juice, and a touch of cayenne for a creamy, zesty sauce that complements the earthy and spicy notes of the veggie burgers. The recipe suggests serving with buns or bibb lettuce wraps and toppings like avocado, tomato, greens, and spicy mustard, which provide freshness and balance.
This recipe also notes the nutritional estimation pertains only to the patties and encourages customizing spice levels or toppings according to preference.
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Ingredients
- ½ cup bell pepper any color, diced
- ½ cup onion diced
- ½ cup corn (fresh, frozen, or canned)
- 2 cloves garlic minced
- 1 TBSP extra virgin olive oil (for sauteing)
- 1 Flaxseed or 1 large egg, used as egg substitute
- ½ cup canned lentils
- ½ cup black beans canned
- ½ cup refried beans
- 1 TBSP Flax Seed yay fiber!, ground
- 1 cup rolled oats or quick oats, old fashioned
- 2 tsp chili powder
- 2 tsp cumin
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp salt
- cilantro to taste, fresh
ADD-ONS + EXTRAS
- Buns or bibb lettuce wraps
- avocado fresh or guacamole
- tomato
- greens
- mustard spicy
EASY TACO AIOLI
- ¼ cup yogurt plain, Greek
- 1 TBSP mayonnaise all-natural
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ TBSP lime juice fresh
- 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
- The nutritional values provided are estimates for the burger patties only and do not include toppings.
- You can customize the spice level by adjusting chili powder, cumin, and cayenne pepper.
- For egg replacement, flaxseed soaked in water serves as the binder.
- Serve the burgers on buns or wrapped in bibb lettuce with optional toppings like avocado, tomato, and greens.
Nutrition Information
Show Details
Calories
255kcal
(13%)
Carbohydrates
37g
(12%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
347mg
(14%)
Potassium
436mg
(9%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
1120IU
(22%)
Vitamin C
27.1mg
(30%)
Calcium
65mg
(7%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4burgers
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 347mg | 14% |
| Potassium | 436mg | 9% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 27.1mg | 30% |
| Calcium | 65mg | 7% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
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