vegan burgers

Mexican Veggie Burgers

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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American, bbq, Mexican


  • 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


  • 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.
Keyword bbq, burgers, vegan burgers, veggie burgers