Spicy Veggie Burgers
Meatless Mondays? No problem! Your family will love these savory and spicy veggie burgers. The beans get flavour from a variety of vegetables, and are topped with exciting garnishes like grilled pineapple and sliced avocado.
FOR VEGGIE BURGER:
1 16-oz. can black beans, drained
1 16-oz. can kidney beans, drained
1 tablespoon olive oil
2 carrots, finely diced
1 large onion, diced
1 green bell pepper, diced
1 cup fresh or frozen corn kernels
1 package taco seasoning
1 tablespoon chopped cilantro
1 cup whole wheat breadcrumbs
1 egg, beaten
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil for cooking
FOR GARNISH:
8 round pineapple slices, 1/8 -inch thick
1 avocado, thinly sliced
Cilantro leaves
8 whole grain hamburger buns, toasted
1/2 cup jalapeno ketchup
TO MAKE VEGGIE BURGERS:
Mash the black beans and kidney beans together in a large bowl and set aside.
In a large saute pan over medium heat, saute the carrots, onions, and peppers in the olive oil for about 6-8 minutes, or until softened. Add the corn and saute for one more minute.
Add the vegetables to the mashed beans, along with the cilantro and taco seasoning. Mix well, then add the beaten egg and breadcrumbs. Stir well to incorporate and season with salt and pepper to taste.
Using a 1/2 cup measuring cup, divide the mixture into 8 equal portions and form into patties. Place in the refrigerator for 30 minutes.
Meanwhile, prepare the grilled pineapple and jalapeno ketchup. Grill the pineapple slices on a hot grill or grill pan for 1 minute per side, until grill marks appear. Set aside.
Heat a large nonstick saute pan over medium heat; remove the veggie burgers from the refrigerator. Drizzle 1 tablespoon vegetable oil in the pan and cook 4 of the veggie burgers for 3 minutes per side, until golden brown. Repeat with the remaining 4 burgers.
Serve the burgers on toasted buns with the grilled pineapple, sliced avocado, cilantro leaves, and jalapeno ketchup.
The veggie burgers may be prepared in advance, refrigerated up to two days, and cooked in the pan just before service. Alternatively, the veggie burgers may be prepared, frozen, and defrosted before being cooked in the pan. The jalapeno ketchup may be stored in an airtight container up to one week.
comment on this article
Submit and shorten your wine link
