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All the flavors of your favorite taco inside a hearty veggie burger. This easy Taco Burger recipes is perfect for any night of the week! Vegan and Gluten Free.
Happy Taco Tuesday! Or is it Burger Night? Whichever your heart desires, I’ve got you covered today!
This vegan Taco Burger satisfies your craving for a hearty burger with all the flavors of a classic taco. So easy to make, Taco Tuesday might just become Taco Burger Night from here on out.
Quick and Easy
These taco burgers made my house smell amazing as they were cooking!
When my son came home from school the first day I made these he asked, “Are we having tacos?” Sort of, buddy. He was not disappointed!
Since these taco burgers are baked, instead of pan fried, the majority of time it takes to make them is hands-off. And baking instead of frying means we can make them oil-free!
And you know what makes the perfect accompaniment to Taco Burgers? Chips and salsa! Any excuse to gobble down more chips and salsa is a win in my book!
Top It Off
Along with lettuce, tomato and avocado (taco staples, right?) I slathered on some of my Creamy Cumin Ranch Dressing and, wow, was it the perfect addition to this Taco Burger!
I originally created this southwest inspired ranch dressing to drizzle on my Black Bean Taco Salad, so naturally the flavors work really well with this burger, too.
Taco Burger Recipe
Let’s get to the good stuff – the recipe for this amazing Taco Burger! I hope you love it as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it! Enjoy!
Taco Burger
Ingredients
- 3/4 cup raw chopped walnuts
- 1 1/2 cups cooked pinto beans (or one 15 oz can)
- 1 cup cooked lentils (leftover lentils work great if you have them)
- 1/4 cup cilantro
- 1 tbsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1-2 tbsp taco sauce (your favorite) (or use salsa)
- 1 red bell pepper (diced)
- 1/2 spanish onion (diced)
- 2 garlic cloves (minced)
- 1/4 cup veggie broth or water
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small skillet over medium heat, heat the veggie broth or water. Add the bell pepper, onion and garlic and sauté for 5-6 minutes until softened.
- Meanwhile, pulse the walnuts in the bowl of a food processor until they resemble a fine crumb. Add the pinto beans, lentils, cilantro, chili powder, salt, cumin, oregano, smoked paprika and 1 tbsp taco sauce and pulse until combined. If the mixture seems a bit dry, add another tbsp taco sauce.
- When the peppers, onions and garlic are done, add them to the bean/lentil mixture and pulse a few times to combine.
- Form the mixture into patties* using your hands and place on the prepared baking sheet**.
- Bake for 25-30 minutes, flipping them over after 15 minutes.
Jaynie says
Do you have a substitute for the walnuts? I have a little one with a nut allergy but would love to see if I could make this work for us. 🙂 Thanks in advance.
Sara says
I don’t have a food processor. I used my Vitamix dry container to get the walnuts to form the dry crumb texture. However, I used the wet container at a very low speed for a very short time for the bean mixture. What should this mixture look like when you “pulse until combined?” Are the majority of the beans whole, 1/2 mushy & 1/2 whole, or all mushy? I’m trying to avoid having too many gadgets in my kitchen, but I’m wondering if I need a food processor to create a vegan burger that isn’t mushy. Regardless, we gave the flavor a thumbs-up!
Jenn S. says
Hi, Sara. It should not be totally puréed. Everything should be diced up very fine and starting to come together, but not smooth. I have never tried to make a veggie burger in the Vitamix, so I’m not sure how to tell you to do it to make it work. Did you have any texture left in the burger? You might have to put the mixture in the blender in batches…I’m imagining whatever is at the bottom getting totally puréed while whatever is on top is still trying to make it’s way down to the blades. Does that make sense? But I’m not even sure doing it in batches would help either. Just a guess. I totally understand not wanting to have tons of gadgets. I’m not a gadget person either…I feel like I can do almost anything with a good chef’s knife. However, I use my food processor and my Vitamix nearly daily for different tasks. I’m glad you liked the flavor. I’m sure
ThinlySpread says
Oh my word – it’s my vegan boy’s 20th birthday next Monday, this may well be the perfect offering, thank you so much!
Jenn S. says
Perfect!! Who could say no to burgers on their birthday?! 🙂 I hope he loves them!
Michelle Blackwood says
Love everything about this recipe, the flavors, the photos. Can’t wait to try it!
Jenn S. says
Thank you, Michelle!! I hope you love them!
Greg/Full of Beans says
Taco burgers! Cookout time for sure! This looks so good I shared it on Facebook!
Jenn S. says
Oh, thank you so much Greg!! You are awesome!
Vegan Heaven says
These look amazing, Jenn! What a great combo. Taco and burger night at once! <3
Jenn S. says
Thank you, Sina!
The Vegan 8 says
These look so delicious!! I make my Mexican burgers monthly with Mexican tahini sauce but I’m totally going to try it with your cumin ranch next time because that sounds yummy, you know how much I love your cumin ranch! P.S. I have that same wood plank and I love it!
Jenn S. says
Thank you, Brandi!!! You will love the Cumin Ranch with your Mexican Burgers! And, I’ve noticed that wood plank before in your photos. I think I’ve seen it in a few other blogger photos too. Apparently, we all shop at the same place. LOL! 🙂
choclette says
Ooh, ooh, ooh. This would make me one very happy person, especially if served with all your accompaniments. I think you’ve answered my question too about what the difference is between a slicer and a burger. I’m assuming a slider is just a smaller version of a burger?
Jenn S. says
Yes, exactly. They are a smaller version. Sometimes in the U.S. they are served as appetizers. But I just like them smaller sized as an entree. 🙂 Thanks, Choclette!
Mandy says
OMG! This is the best of both worlds!! Taco infused burgers?! Count me in! And I bet that Cumin Ranch pairs so perfectly with this. These look amazing, Jenn!
Jenn S. says
Thank you, Mandy! It’s definitely a match made in heaven!
Lucie says
Yay! No more choosing between burgers and tacos 🙂 I love delicious solutions like this
Jenn S. says
Glad I could help! 🙂 Thanks, Lucie! Hope you love them!
Sophia | Veggies Don't Bite says
I’m a veggie burger fanatic and could eat them daily! I’m working on a new flavor now in fact. I’m so hungry right now that I just want to shove every picture in my mouth! YUM
Jenn S. says
LOL! I hear ya. We eat veggie burgers at least once a week! Can’t go wrong! Thanks, Sophia!
Patricia says
Great seasoning for these burgers, and what a great idea to combine two great ideas into one! Love the Ranch, too!!
Jenn S. says
Thanks, Patricia! It’s like that ranch dressing was made for these burgers! They go so well together!