You might not think there is much flavor variety where veggie burgers are concerned but I am here to set the record straight. When you vary the beans, seasonings and add -ins you are rewarded with a variety of flavors, textures and scrumptious eats. Today’s recipe is a hybrid of sorts since I mingled two recipes to come up with a winning burger recipe! Necessity is the mother of invention and that certainly is what happened when these burgers were invented!
You see I was going to make this Veggie Burger recipe from StraightUpFood but when I went to chop my mushrooms I discovered that they were no longer good. I was already smack dab in the middle of making the veggie burgers so I needed to proceed and going to the grocery store was not an option. I decided to go with Jeff Novick’s basic burger recipe as he advises when doubling the recipe to use 2 different kinds of canned beans with oats – I already had one can of beans, rice and oats in my bowl so it was an easy solution. I stayed with the seasonings from the StaightUpFood veggie burger recipe.
The results were well worth the effort. To stay with the Mexican theme I served my burger on a warmed corn tortilla, topped with shredded romaine and salsa. On the side was a small serving of refried beans and Fiesta Rice – recipe coming soon. The burger is super flavorful and it’s quite filling too.
Mexicano Veggie Burger
- 1 15-oz. can kidney beans, drained and rinsed
- 1 15 – oz can pinto beans, drained and rinsed
- 1 cup rolled oats
- 1 cup cooked brown rice
- ½ yellow onion, diced
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons ancho chili powder
- 1 teaspoon dried basil
- 2 teaspoon cumin
- 1/2 teaspoon granulated onion
- ¼ cup ketchup
In a large bowl combine the beans,oats, brown rice, onions,seasonings and ketchup. Transfer mixture to the work bowl of your food processor and pulse a few times – until it sticks together. Depending on the size of your FP you might have to do this in two batches.
Divide mixture into 8 evenly sized patties. Cook in a nonstick frying pan sprayed with a little non stick spray for about 4 minutes per side.
Yield: 8 burgers
Serving Size: 1 burger
Per Serving: 184.3 Calories, 1.3 g Fat, 0 mg Cholesterol, 320.3 mg Sodium, 390.3 mg Potassium, 35.6 g Carbohydrates, 8.1 g Fiber, 8.4 g Protein, WWPP 4
Recipe inspired by StraightUpFood Veggie Burgers and Jeff Novick’s Basic Veggie Burger recipe.
If you guessed San Francisco you are right! It’s one of my favorite cities to visit. When we cross the bridge and I see the bay, the boats and all the buildings and people I get so excited. I love the sights and sounds and the hustle and bustle of this busy city – for a few days anyway!
Dinner last night was at The Plant Cafe on Pier 3.
Hubby Tom enjoyed the Kitchen Sink – veggie fruit drink. He said it tasted very organic!
We both enjoyed one of the plant burgers with a side of avocado that we split. Delicious and so healthy made in house from lentils, mushrooms, beets, cashews and Bulgar wheat, served up on super delicious San Francisco sourdough wheat bread.
Dessert was an awesome raw raspberry cheesecake – dairy free made from young coconuts and raspberries with a pecan – date crust. Hubby Tom wasn’t going to have dessert but the server brought two forks and after one taste he decided he would have dessert after all!
After all that amazing food we needed a refreshing walk to work off a few calories. That is Coit tower in the background.
I adore the neighborhoods here.
Hubby Tom had to stop and admire this Land Rover!
I wanted to go see Lombard Street as it had been years since we had taken the time to do so. It was as lovely as ever. I am off to have a shopping day while hubby Tom attends to business! The shopping here in the city is amazing – they have the biggest Macy’s and Nordstrom’s I have ever seen. The shoe departments are magnificent. I hope I don’t come back empty handed!
Happy Healthy Thoughts!
Thanks for reading – feel free to leave a comment.
What is one of your favorite places to visit?