mexi burgers

We beat the blizzard on Sunday by a couple of hours and woke up yesterday to this:

My husband and I had already taken the day off as a vacation day and we spent it playing in the snow, taking photos of the neighborhood and joining our fellow Brooklynites at the movies.

The theater decided to show all movies at 2:30 and I was surprised to see the line for tickets winding around the block behind us.

We got in, snuggled up in a corner and forgot all about the 20 inches of snow outside.

Even though I love snow and I’d rather have a 20 degree day than an 80 degree day, the blizzard had me longing for something warm and just a little bit tropical.

The remedy?

Mexi burgers.

I eat a lot of veggie burgers.

I love them because they’re full of protein, easy to throw together and it’s acceptable to eat them with your hands.

My current favorite veggie burger is a combination of beans, veggies and bread crumbs, fried to perfection and crowned with a generous heap of guacamole.

Let’s do this.

Mexi Burgers
Burger recipe from Chef Cloe
Makes 4 burgers

For the burgers:

  • 1/4 cup olive oil
  • 1 yellow onion, diced
  • 1 14 oz. can black beans, drained and rinsed
  • 1/2 cup diced carrots
  • ½ cup cornmeal
  • ½ cup panko breadcrumbs
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 1/4 cup water
  • buns of your choice

For the topping:

  • 3 ripe avocados or one 8 oz. pouch of Trader Jose’s Avocado’s Number Guacamole
  • 2 tablespoons fresh salsa
  • 1 tablespoon fresh lime juice

I was feeling pretty lazy, so I bought some shredded carrots and chopped the shreds into even smaller pieces.

Sometimes dicing a carrot is just too much work, you know?

Saute the onions in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized.

Combine the caramelized onions, carrots, black beans, cornmeal, breadcrumbs, sea salt and chili powder in a large bowl and stir.

Add in the water and use your hands to form patties.

The water should act as a binding agent, so if your patties feel too loose, add a little more water.

Pour two tablespoons of olive oil into a non-stick skillet and fry the patties over medium/high heat. These burgers are best when they’re crisp, so let them fry for around 3 minutes before flipping. Add more olive oil to the pan with each new burger to prevent sticking.

While your patties are frying, whip up some guacamole.

Combine the avocados (or TJ’s guacamole), fresh salsa and lime juice into a large bowl and stir.

Toast your buns, plop the patties in between and spoon on a generous serving of guacamole.

If you like a spicier burger, throw some chipotle salsa in the mix. I recommend Emeril Lagasse’s recipe.

Oh yeah. That’s the stuff.

A little taste of Mexico to go with my polar bear pajamas.

21 thoughts on “mexi burgers

  1. Pingback: salsa verde sliders with avocado mayo — the tolerant vegan

  2. Twizzlers have Palm oil in them. Plant based, yes. Animal friendly and morally responsible, no.
    I love chewy things such as these. On realising my candy choices were directly affecting the
    lives and deaths of Orangutans, I’ve had to give most of them up. Does anyone have replacement
    brands they know of with the same texture as the chewy Twizzler? Anything that has a generic
    ingredient listing of “Vegetable Oil” is also out as Palm Oil is suitable to be used in vegetable
    oil blends.

  3. These look awesome! Will they come out ok if baked? I just switched to being a vegan from a pesco-veg, put on some weight b/c I am eating more oils, tahini, etc.

  4. I just made these for lunch and they were amazing!!! I didn’t have them on a bun- I didn’t have any in the house, but they were full of flavor and I seriously thought afterwards, “Ok, I could totally be a vegan after this” :) Thank you!

  5. I have two yellow onions and one is so much larger than the other… how much did your onions measure out to be? (when chopped?)

  6. i just made these and they are so delicious – my parents loved them, i loved them, everybody loved them! :) ps i ended up using the large onion…

    • Hi Sara! So sorry I didn’t get to your question earlier, we’re in the mountains on vacation right now so I haven’t checked in as often as usual. I am SO GLAD you liked them and the onion worked out! :)

  7. do you use the olive oil when forming the patties (add to burger mix) or do you only use them to fry them on the pan?

  8. i can’t remember what i did last time (regarding the olive oil) and want to make them soon! :)

    • Hi Sara! Use 2 tbsp to cook the onions in and then the rest to cook the burgers (no oil when forming the patties, just water).

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