Veggie Burgers can be tricky to get right. The ones you buy in the store are often dry and crumbly, or have odd tasting seasonings. And read the labels on the pre-packaged patties. A lot of them have huge ingredient lists with lots of artificial stuff that you can’t pronounce. Although I do love tofu, personally I’m not a fan of soy based imitation ground beef or hot dogs. If I’m not eating meat, why would I pretend I am? But that’s just me.
Beans and Lentils Make Great Patties
There are a lot of ingredients you can use to make a good veggie burger. Any kinds of beans or pulses, grains, veggies, and seasonings. This burger, made with lentils works well for me every time. And when something works, I just stick with it. Because this is a southwestern veggie burger, with chipotle, cilantro, chili powder and lime juice, the obvious choice would be black beans. And, of course, black beans work well, too. But I use red beans because my carnivorous husband likes how much the red bean burger looks like a hamburger. Also, I like that the red beans are a little heartier for a better texture.
About Chipotle in Adobo
Chipotle in adobo sauce is one of my favourite pantry staples. I love the smoky flavour of the chiles, and the adobo sauce they are packed in is a bonus ingredient. I’m only using one chile in this recipe, along with some of the adobo sauce, but if you like more heat, go ahead and up the ante. You can store the unused portion of the can in a covered container in the fridge to use in other recipes. (Like these: Tequila Chicken Chilli, Sweet Potato & Black Bean Soup, Chipotle Chicken Enchiladas, or Butternut Squash Black Bean Chilli)
One of the best parts of this burger is the chipotle mayo topping. Then add some Mango & Avocado Salsa and some red onion, leafy lettuce and avocado slices. Whatever your favourite fixings, though, this veggie burger is a whole lot of yum in a bun.
How to Make Southwestern Veggie Burgers
- 2 tbsp vegetable oil
- 1 portobello mushroom chopped
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 tbsp chilli powder
- 2 tsp cumin
- 19 oz can red kidney beans drained
- 1 cup cooked green lentils
- 3/4 cup rolled oats not instant
- juice of one lime
- 1 chipotle pepper
- 1 tbsp adobo sauce
- 2 tbsp fresh cilantro or parsley, chopped
- 1 large egg beaten
- 6 tbsp mayonnaisse
- 1 tbsp adobo sauce
- 6 buns I used brioche
- Heat 1 tbsp of the oil in a large pan
- Add mushrooms, onion, and garlic, and saute until onions and mushrooms are softened, about 3 minutes
- Stir in chilli powder and cumin, cooking until fragrant. Remove from heat and set aside
- In a food processor, add beans, lentils, rolled oats, egg, lime juice, chipotle pepper, adobo sauce and cilantro
- Pulse in the processor until mixture is combined but still chunky. Stir in the onion mushroom mixture.
- Over medium high, heat a large pan with enough vegetable oil to cover pan
- With your hands, form 6 fairly large patties into balls, flattening between your palms.
- Fry patties until crisp, about 5 minutes per side.
In a small bowl, stir together mayonnaise and adobo sauce to make chipotle mayo.
- Serve topped with chipotle mayo on buns with fixings, (avocado slices, lettuce, red onion, pickles, and salsa)
These patties are best when they are fried. You can bake them, but they will be drier, and won't hold together as well.
Calories indicated include the bun and toppings