Mexican Veggie Burgers
I’m not sure if it’s the weather, the company, or the ice cold sangria in hand that makes summer meals so much more enjoyable.
One thing thats evident about summer cooking, we like simplicity with no lack of flavour. We want our meals to be quick, and easy so when hunger strikes, we can fire up the BBQ, eat, and get back to summertime shenanigans.
The catch is (there’s almost always a catch when it comes to convenience foods) most pre made burgers and hot dogs you buy in the grocery stores have a high gluten content and unwanted processed ingredients which causes bloating amongst most people. In bikini season, no thanks!
Although many companies are making a conscious effort to stock the shelves with healthier options, sometimes it’s hard to beat a good ol’ homemade burger. Once you try and see how easy my Mas, Por Favor- Mexican Hamburguesas are to prepare, you’ll want to bring these with you on all your summer ventures.
With a little prep, you can enjoy this delicious summer staple in minutes so you can spend less time in the kitchen and more time arguing your Dad’s questionable Scatagory answers.
Tips: Make a large batch and store in the freezer. Pull out when ready to party.
Ways to enjoy:
With baked veggies and homemade yam fries
In a lettuce wrap
On top of a salad
Crumbled into a breakfast hash
Mexican Veggie Burgers
Ingredients
- 2 medium yams chopped
- 1 1/2 cup black beans
- 1 1/2 cup celery chopped
- 1 cup onions diced
- 4 cloves garlic diced
- 1 bunch cilantro diced
- 1/2 cup pumpkin seeds
- 1/2 cup nutritional yeast
- 4 tbsp cumin
- 3 tbsp chilli powder
- 1/4 cup ground flax seed soaked in 3/4 cup water
- 2 tbsp pepper
- 1 tbsp chilli flakes
- 1 tsp rock, sea or Himalayan salt
- 2 tbsp coconut oil
Instructions
- Preheat oven to 450. Chop yams into cubes, toss in 2 tbsp coconut oil, and spread on baking sheet. Bake for 20-25 minutes or until soft.
- Bring a medium pot filled with water to boil. Add black beans and boil for 10 minutes.
- In the meantime, chop onion, celery, and garlic. Heat 2 tbsp of coconut oil in a frying pan. Add garlic, onion and celery. Sauté for 3-4 minutes or until fragrant. Remove from heat.
- Drain and rinse black beans. Add them back to the pot with baked yams. With a potato masher or the back of a spoon, mash yams and beans together until somewhat smooth. A few big pieces here and there are fine. Add in all remaining ingredients and mix well.
- Bring oven temperature down to 375. Line a baking sheet with parchment paper. Form burgers by spooning out enough mixture that fits into the palm of your hand. Form the burger with slightly wet hands and place onto baking sheet.
- Bake burgers at 375 for 25 minutes before flipping to other side for an additional 15 minutes.
- Enjoy one slightly cooled.
- To store: Wrap in parchment paper and store in airtight container or zip lock in freezer. Thaw and heat on bbq or in oven for 15 minutes when ready to enjoy.
