Got a hankering for a Mexican meal, or burgers? I often get cravings for both of these! So one day I decided to make something that hits both spots! These Mexican burger patties are the best of both worlds!
They’re a perfect option for meat-free Monday, are fabulous take-to-work lunch options, in a lettuce burger or crumbled through a salad or use them in fajitas or tacos. My favourite serving is on a lettuce burger with a generous dollop of guacamole!
Recipe Type: GF, DF, RSF
Serves 4-6
Time 30 mins
Ingredients:
- 3 cups of your favourite bean mixture, cooked (you can use just one type of bean, like kidney beans or black beans or chickpeas, or a mixture) OR 2 cans of organic beans/bean mix
- 1/2 a red onion, chopped
- 1 handful each fresh parsley and coriander, roughly chopped
- 2 T EVOO
- 2 T freshly squeezed lemon juice
- 2 t chia seeds
- 1/3 C quinoa flakes
- 3 t Mexican spice mix
- lettuce, tomato, smashed avo/guacamole, red onion, capsicum to serve on lettuce burgers.
Method:
A burger patty mashed through a big salad with avocado.
- Place half of the cooked bean mixture into a bowl with the EVOO, lemon juice, spice mix and chia seeds.
- Using a soup stick/immersion blender, blend the mixture together to form a smooth paste – it’s not important to be completely smooth, just mostly mixed together.
- Add the remaining ingredients and mix together with a spoon or your hands.
- Form into burger patties and place in fridge for 15 minutes to firm up.
- Heat a fry pan to medium heat, add a little EVOO and grill the burger patties, flipping and cooking on both sides.
- Serve as you like. My favourite serving is on a lettuce burger with a generous dollop of guacamole (see the main picture)!