Vegan Mexican Burger

Burger night just got more exciting! These homemade veggie burgers are healthy, inexpensive and pack a ton of flavor! They have great texture, too! Husband and kid approved!

Similar to my Mexican Risotto and Mexican Sloppy Joes, this another mashup recipe that infuses Mexican-inspired flavors into American cuisine. So good!

Make a double batch of this vegan Mexican Burger recipe and freeze leftovers for an easy dinner on busy weeknights!

Beans ~ I like black beans as their dark color tends to resemble that of traditional burgers. I used canned for convenience, but feel free to use cooked dried beans.

You can swap in any bean you like here – kidney beans, chickpeas, pinto beans. I would stay away from cannellini beans as they tend to be softer and creamier and may make a mushier burger.

Quinoa ~ I love the texture of quinoa. The key is to cook it until al dente. I find the cooking instructions on most packages list far too much liquid and it becomes mushy. I suggest 1 ¼ cups liquid per cup of quinoa cooked for about 12 to 15 minutes until the liquid is absorbed.

For this recipe, you need 1 cup of cooked quinoa, so start with ⅓ cup dry quinoa and ½ cup water (or veggie broth).

Leftover quinoa works great if you have some. If you are cooking same day, let it cool before adding to the burger mixture. If you don’t have or don’t want quinoa, you can use 1 cup of cooked rice, barley, or other grains.

Flax meal ~ Flax seeds, considered one of the world’s healthiest foods, are incredibly high in healthy omega-3 fatty acids, fiber and other essential nutrients. [source] I use them here for their binding abilities, helping the burger to stay together.

Breadcrumbs, cornmeal, flour, or rolled oats can be used in place of flax meal. Choose gluten free, if desired.

Pumpkin seeds ~ Walnuts or sunflower seeds would be good choices if you don’t have pumpkin seeds.

Mayo ~ I like Just Mayo or Vegenaise for store bought brands of vegan mayonnaise. You can also make your own homemade vegan mayo.

If you don’t have or don’t want to use mayo, try subbing with tahini or almond butter.

Spicy Mayo ~ I use Spicy Mayo (recipe below) as a condiment. It complements the flavors the Mexican Burger perfectly.

If you prefer, you can go with traditional burger toppings, like ketchup or mustard. My southwest flavored Vegan Ranch Dressing would be dynamite for this dish. Or try a creative spin on salsa and try my Fresh Peach Salsa. Of course, guacamole is always a good choice, as well!

To make a good veggie burger patty, you need a combination of legumes, grains, veggies, and flavorings. The mixture needs to be moist enough to stay together and not crumble, but not too moist to cause a mushy texture.

Cooking the liquid out of aromatics and certain veggies before adding them to the mixture helps reduce moisture. As does draining any canned beans really well and patting them dry.

From there, a food processor works really well to bring everything together. Just be sure to pulse and not purée into a soft mushy mess. Bits and pieces of texture are key to getting the right consistency in the final product. You can do this all by hand if you prefer…a potato masher or pastry cutter works well.

Once you have the correct consistency, using your clean hands, form the mixture into patties. They should easily hold together when forming them, not crumbling and not feeling too wet. Place them on a large plate and chill in the fridge for 20 to 30 minutes. Chilling them is optional, but helps to form a sturdier burger.

When it comes to cooking a meatless burger, you’ve got options. Baking in the oven, pan frying in a skillet, or even grilling! Different vegan burger recipes may do better with one method over others.

For this Mexican Burger recipe, I find oven baking to the best method if you plan on serving them on a bun. It makes for a firmer, sturdier burger. Line your baking sheet with a piece of parchment paper and you can cook them oil-free!

If you plan on eating them patty-style with a fork, pan-frying will work just fine. Cook them on medium to medium low and be patient. Cooking them on too high of heat will cause the outsides to burn before the inside is fully cooked. If you don’t have a non-stick pan, you’ll need a teaspoon or two of oil for this method. If, when you attempt to flip the burgers, they are sticking to the pan, they need a bit longer to cook.

I wouldn’t recommend grilling these right on grill grates. If you have a grill pan, however, that would work wonderfully. Or you can place a baking sheet onto your grill if you don’t want to turn on your oven or stove.

~ To cook quinoa, rinse ⅓ cup dry quinoa well. Add to a pot with ½ cup water. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until al dente and the liquid is absorbed.

~ You can swap in any bean you like – kidney beans, chickpeas, pinto beans. I would stay away from cannellini beans as they tend to be softer and creamier and may make a mushier burger.

~ Breadcrumbs, cornmeal, flour, or rolled oats can be used in place of flax meal. Choose gluten free, if desired.

~ Walnuts or sunflower seeds would be good choices if you don’t have pumpkin seeds.

~ If you don’t want to use mayo in the burger mixture, try tahini or almond butter instead.

~ To pan fry the burgers, add a tablespoon of oil to a skillet. When the oil is hot, add the burger patties and cook for 10 to 15 minutes over medium heat. Flip the burgers and cook another 10 to 15 minutes until cooked through. Resist the urge to increase the temperature, as this will cause the outside of the burger to be done before the middle has set. Please note, pan frying results in a more delicate burger than oven baking.

~ This recipe makes 4 good size burgers. You’ll get 6 or 8 burger if you make them smaller slider size.

More vegan burger recipes

If you love this Mexican Burger, you’ll love these other favorites, too!

• Chickpea Veggie Burger
• Easy Falafel Burger
• Black Bean Salsa Burgers
• BBQ Bean Burger
• Asian Lentil Burger
• Tofu Hemp Burger