Mexicana Veggie Burgers

Mexicana Veggie Burgers

2
claudia 0

"Delicious substitute for ground beef burgers. Full of protein! Serve on sourdough bread with sharp cheddar, guacamole, and salsa."

Ingredients

50 m {{adjustedServings}} servings 193 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
  2. Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
  3. Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
  4. Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
  5. Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.
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Reviews

2
  1. 2 Ratings

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Tasted great....only problem was that the burgers were falling apart. I will definitely make these again but with more cheese to keep them together.

These turned out awesome!! I put alfalfa sprouts on them and it tasted great!