5 from 12 votes
Jamaican Jerk Veggie Burgers
Jamaican Jerk Veggie Burgers blend cooked quinoa, kidney beans, and rolled oats with bold spices and fresh lime juice. The mix includes habanero for heat and aromatic allspice and cinnamon, creating a moist, well-seasoned patty that firms during pan-frying. Served on buns with a ginger lime slaw, this burger offers a spicy, herbaceous profile balanced by the fresh, zesty slaw.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
-6 burgers
Calories:
434 kcal
Course:
Main Course, Snacks
Cuisine:
American
Ingredients
For the Jamaican Jerk Veggie Burgers:
- ½ cup quinoa
- 1 cup vegetable broth
- 1 onion peeled and quartered, small
- 3 garlic cloves
- 1 red kidney beans 15-ounce can or 1.75 cups cooked, rinsed and drained
- 1 habanero pepper stemmed, seeded and minced, or scotch bonnet pepper
- ¼ cup rolled oats
- 2 tablespoons lime juice
- 2 tablespoons molasses not blackstrap
- 1 tablespoon soy sauce
- 1 teaspoon ginger fresh grated
- 1 teaspoon allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon thyme dried
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- salt to taste
- 1 tablespoon grapeseed oil
For the Ginger Lime Slaw:
- 3 cups cabbage shredded
- 3 scallions chopped
- 1 carrot shredded
- 1 teaspoon ginger fresh grated
- ½ teaspoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon agave or honey
- 1 teaspoon grapeseed oil
- salt dash
For Serving:
- 4-6 burger buns
- 1 avocado sliced
Instructions
To make the burgers:
- Rinse the quinoa well under cold running water. Place the vegetable broth in a small saucepan over high heat. Bring to a boil, stir in the quinoa, lower heat to a simmer and cover. Gently simmer the quinoa until all the liquid is absorbed, 15-20 minutes. Remove from heat and let the quinoa sit, covered, for another 5 minutes. Fluff with a fork and set aside.
- Place the onion and garlic into the bowl of a food processor fitted with an S-blade. Pulse a few times to chop everything. Add the beans, habañero or Scotch bonnet pepper, oats, lime juice, molasses, soy sauce, ginger, allspice, cinnamon, thyme, black pepper and nutmeg. Blend for a few seconds, just until everything is well-mixed, stopping to scrape down the sides of bowl as needed. Fold in the quinoa and season with salt if needed.
- Heat the oil in a large skillet over medium-high heat. Shape the burger mixture into 4-6 patties. Working in batches if needed, arrange the patties in the skillet. Use a spatula to gently press down on the tops of patties and pull the sides in, shaping them as they cook. Cook until the mixture has firmed a bit and the patties are browned on the bottoms, about 5 minutes. Gently flip and cook until browned on the opposite sides, about 5 minutes more. Add a bit more oil between batches if skillet becomes dry.
Cup of Yum
To make the Ginger Lime Slaw:
- Place all the ingredients in a medium bowl and toss until the veggies are mixed and evenly coated.
To assemble the burgers:
- Place a few tablespoons of ginger lime slaw on the top and bottom half of each bun. Place the patties over the bottom halves, top with the avocado slices and top halves of the buns.
Notes
- Use gloves when handling hot peppers to avoid skin irritation; retaining seeds increases spiciness.
- Because the burger mixture is moist, form patties and transfer them directly to a preheated, oiled skillet for better handling.
- Allow patties to firm up adequately before flipping to prevent breaking.
Nutrition Information
Calories
434kcal
(22%)
Carbohydrates
66g
(22%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
7g
(35%)
Sodium
734mg
(31%)
Potassium
847mg
(18%)
Fiber
9g
(36%)
Sugar
19g
(38%)
Vitamin A
2933IU
(59%)
Vitamin C
39mg
(43%)
Calcium
170mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 -6 burgers
Amount Per Serving
Calories 434
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 66g | 22% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 734mg | 31% |
| Potassium | 847mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 2933IU | 59% |
| Vitamin C | 39mg | 43% |
| Calcium | 170mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.