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Taco Burger – all the flavors of your favorite taco inside a hearty veggie burger. Easy to make. 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.
And if you are following me on Instagram then you know because of this post that tortilla chips dipped in creamy cumin ranch dressing is also a stellar idea!
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!
- 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
- 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.
*I like to make these slider size. I find that smaller patties hold up better than large ones. But, make them whatever size you like.
**You can stick the pre-baked patties into the fridge for 20-30 minutes, if you wish, to help them firm up even more. It does help a bit, but I don't feel it's completely necessary and usually skip this step if I'm short on time.
More Vegan Burger Recipes to Love:
Kidney Bean and Kale BBQ Burger
Black Bean Salsa Burger (15 minute recipe!)
Jaynie says
06/21/2018 at 5:47 pmDo 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
06/16/2016 at 9:18 amI 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
06/16/2016 at 10:13 amHi, 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
05/03/2016 at 3:19 amOh 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
05/03/2016 at 7:42 amPerfect!! Who could say no to burgers on their birthday?! 🙂 I hope he loves them!
Michelle Blackwood says
05/02/2016 at 12:11 amLove everything about this recipe, the flavors, the photos. Can’t wait to try it!
Jenn S. says
05/02/2016 at 8:47 amThank you, Michelle!! I hope you love them!
Greg/Full of Beans says
05/01/2016 at 5:29 pmTaco burgers! Cookout time for sure! This looks so good I shared it on Facebook!
Jenn S. says
05/01/2016 at 8:53 pmOh, thank you so much Greg!! You are awesome!
Vegan Heaven says
05/01/2016 at 4:22 amThese look amazing, Jenn! What a great combo. Taco and burger night at once! <3
Jenn S. says
05/01/2016 at 8:52 pmThank you, Sina!
The Vegan 8 says
04/30/2016 at 3:49 pmThese 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
04/30/2016 at 9:25 pmThank 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
04/29/2016 at 2:39 pmOoh, 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
04/29/2016 at 7:12 pmYes, 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
04/29/2016 at 11:18 amOMG! 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
04/29/2016 at 12:48 pmThank you, Mandy! It’s definitely a match made in heaven!
Lucie says
04/29/2016 at 8:19 amYay! No more choosing between burgers and tacos 🙂 I love delicious solutions like this
Jenn S. says
04/29/2016 at 8:30 amGlad I could help! 🙂 Thanks, Lucie! Hope you love them!
Sophia | Veggies Don't Bite says
04/28/2016 at 2:24 pmI’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
04/28/2016 at 3:25 pmLOL! I hear ya. We eat veggie burgers at least once a week! Can’t go wrong! Thanks, Sophia!
Patricia says
04/27/2016 at 10:32 pmGreat seasoning for these burgers, and what a great idea to combine two great ideas into one! Love the Ranch, too!!
Jenn S. says
04/28/2016 at 8:37 amThanks, Patricia! It’s like that ranch dressing was made for these burgers! They go so well together!
Kelly says
04/27/2016 at 1:50 pmI so love all the spices of tacos and what a great idea to put it in patty form with some great beans and nuts. A must try!
Jenn S. says
04/27/2016 at 4:09 pmThank you, Kelly!
Uma says
04/27/2016 at 1:09 pmSounds interesting and looks delicious to me Jen!
Jenn S. says
04/27/2016 at 4:08 pmThanks, Uma!
Anjali says
04/27/2016 at 1:01 pmI need to try these…they sound delicious! Best of both worlds for sure!
Jenn S. says
04/27/2016 at 4:07 pmThank you, Anjali! Let me know if you do.
Gin says
04/27/2016 at 12:57 pmI bet these are addictive! I _love_ the seasonings you chose, and they look totally delicious!!
Jenn S. says
04/27/2016 at 4:07 pmThank you, Gin!
The Food Hunter says
04/27/2016 at 10:04 amThis burger looks amazing…I want to sink my teeth in
Jenn S. says
04/27/2016 at 4:06 pmThank you!
Ceara says
04/27/2016 at 6:30 amI love that you put a taco and a burger in one – looks wonderful Jenn!
Jenn S. says
04/27/2016 at 7:51 amThank you, Ceara!!
Mel says
04/26/2016 at 10:52 pmA taco/burger hybrid? I love it. the flavours you’ve stuffed in there sound fantastic!
Jenn S. says
04/26/2016 at 10:57 pmThank you, Mel!
Linda says
04/26/2016 at 7:06 pmYes, you did just take two of the best things on earth and make them one. Genius, Jenn! I can’t wait to try this recipe.
Jenn S. says
04/26/2016 at 10:57 pmThank you, Linda!! Enjoy! I hope you love it!
Aimee / Wallflower Kitchen says
04/26/2016 at 3:21 pmI want this burger for dinner! Looks so delicious 🙂
Jenn S. says
04/26/2016 at 10:57 pmThanks, Aimee! You should make make them asap!
Becky says
04/26/2016 at 1:54 pmThis looks so amazing!
Natalie | Feasting on Fruit says
04/26/2016 at 12:07 pmThis is a beautiful mashup! Plus it’s not every burger than can pull of chips and salsa as a sidekick, which makes me love this one even more 🙂
Jenn S. says
04/26/2016 at 12:48 pmYou can’t go wrong with chips and salsa as your side kick, am I right?! Thanks, Natalie!
Strength and Sunshine says
04/26/2016 at 10:25 amI’d take a burger over a taco any day!! These look delish Jenn!
Jenn S. says
04/26/2016 at 12:46 pmYou’re a burger girl, huh? I like both…so hard to choose, thus the Taco Burger! 🙂
Christine says
04/26/2016 at 10:00 amThese look amazing! Can I substitute the onion? Or maybe I’ll just put half as much…I can’t seem to bring myself to like them 😉 I’m going to make them tomorrow! Can’t wait!
Jenn S. says
04/26/2016 at 12:45 pmHi, Christine. You can leave out the onion if you don’t like it. I think it should be fine without subbing for something else, but if you wish, you could add a little extra bell pepper or even some corn or whatever other veggie you think sounds good! Enjoy!
Christine says
05/13/2016 at 10:32 amJust a quick update. I made these and they were delicious! I subbed out corn for the onion because I’m not a fan and they turned out perfect! I wrapped them in a tortilla… yum!
Jenn S. says
05/13/2016 at 11:04 amOh, awesome!! Thanks for the feedback, Christine! I’m so happy to hear you loved them. I LOVE the idea of wrapping them in a tortilla….takes the Mexican theme to a whole other level!
Becky says
04/26/2016 at 9:38 amOoh this looks so good!
Jenn S. says
04/26/2016 at 12:43 pmThanks, Becky!
Hedi Hearts says
04/26/2016 at 9:21 amOh Jenny! I could do with one now! Looks amazing! Cant you move to UK and very have daily cook off?
Jenn S. says
04/26/2016 at 12:43 pmHaHa! That sounds super fun, Hedi! And I love that you call me Jenny – that’s what my family calls me as I went my Jenny when I was young. So when I hear you say it, too, it makes me feel young at heart! Yay! Anyway, thank you – you would love this burger!