Mexican Veggie Burgers

Black beans and cilantro give this veggie burger recipe a definite south-of-the-border flair.

Yield 6 burgers
Time 20 minutes
  • frying pan
  • wooden spoon
  • food processor
  • large bowl
  • spatula
  • ½ c almonds, finely chopped
  • 1 t coriander, ground
  • 1 clove garlic, minced
  • ½ c onion
  • 1 c fennel or celery
  • ¾ c cilantro
  • 1½ c black beans, cooked or canned
  • 1 c bread crumbs
  • ½ red bell pepper, seeded and minced
  • 2 T toasted wheat germ or untoasted rolled oats
  • ¼ t cloves, ground
  • ½ t salt
  • black pepper
  • 1½ t olive oil
Directions Heat almonds and coriander in dry frying pan over medium-high heat, stirring or shaking constantly, until almonds are lightly toasted, about 1 minute.

Food process garlic, onion, fennel/celery, and cilantro until finely chopped, add beans, and pulse repeatedly until chopped but not liquidized. Transfer to bowl and mix in almond mixture, bread crumbs, bell pepper, wheat germ, and spices. Taste and adjust seasonings.

Shape into six patties with floured hands, adding more bread crumbs if necessary.

Fry in 1½ T oil over medium-high heat until crust forms, about 3 minutes per side.

Notes Adapted from Didi Emmons’ Vegetarian Planet, in which they are called Speedy Burgers.
  Key to abbreviations and conversions
Mexican / Tex-Mex Recipes     Veggie Burgers     Vegan Recipes     Vegetarian Cookbooks