April 09, 2013

Veggie Burgers 101 and Recipe for Spicy Mexican Veggie Burger (vegan, gluten-free)

I love veggie burgers, and am always trying to create new flavours and textures.  My favourites are crispy on the outside and soft on the inside.  I have recently discovered that are a few basic steps when inventing a veggie burger: you need to start with a grain (quinoa, rice, bulger, spelt, etc.) and mix in something squishy/pasty (beans, sweet potatoes, potatoes).  You need a binder (egg replacer or flax eggs), and something to absorb the liquid (chickpea flour, breadcrumbs).  Then you can add whatever spices, veggies and sauces you desire.  

Today I felt like something spicy, so I whipped up these Mexican veggie burgers.  They are perfectly crispy on the outside and soft on the inside, and hold together amazingly well.  I served them with Asian Carrot Salad from Brendan Brazier's Thrive Foods cookbook.  Enjoy!

Spicy Mexican Veggie Burger
Makes 6 burgers

1/2 cup brown rice, cooked + 1/4 cup brown rice (reserved)
1 can red kidney beans, rinsed and drained
1/2 block extra firm tofu, pressed* and crumbled
1/2 small onion, chopped
1 small red pepper, chopped
1 jalepeno, chopped
2 cloves garlic
1/4 c cilantro
1/3-1/2 c chickpea flour
1/4 c enchilada sauce
2 tbsp salsa
1 tbsp hot sauce
1 tbsp chilli powder
1 tbsp cumin
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne
2 flax eggs (made by combining 2 tbsp ground flax and 6 tbsp warm water, let stand 5 min)

Buns, hot sauce, sprouts, tomato, avocado, hummus, and other toppings of choice

*to press tofu: rinse and pat dry, wrap in clean kitchen towel and place between dishes.  Put something heavy on the top plate and let stand for 15 minutes.

Add 1/2 c brown rice, beans, tofu, onion, red pepper, jalepeno, garlic and cilantro in food processor.  Pulse until well combined.  Transfer to bowl and add remaining ingredients, including reserved 1/4c rice (which adds texture). 

Mix until well combined.  Form into 6 patties and place on wax paper-lined dish or baking sheet.  Note that the patties will be really soft and sticky.  They will get firmer in the fridge. 

Refrigerate patties for at least 2 hours.   When ready to cook, remove from fridge and cook on indoor electric grill on "high" for 15 minutes.

Sandwich in buns and top with desired fixings.

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  1. I love your site! Your recipes are so yummy. I just re posted this on my site!

  2. Such a great website. Eating raw can get boring so I'm really excited to try some of these recipes!