Tuesday, September 29, 2009

Homemade Veggie Burgers—Mexican Style


Last month I posted my recipe for Homemade Indian-Style Veggie Burgers, and I must say that they were a hit. Well, I thought I'd share another recipe for veggie burgers. It's easy, delicious, and as with my previous recipe, you can make a large batch of these burgers and freeze them for future use.

Frozen burgers cooking on skillet.

Best of all, you'll save quite a bit of money by avoiding pricey brands like Gardenburger, BOCA Burger, Morningstar, and the rest.

The key is to buy as many of the following ingredients in bulk as possible and to reuse containers when doing so. This way you'll reduce the cost to your bank account and to the environment by avoiding unnecessary packaging.

On to the recipe.

Homemade Mexican-Style Black Bean & Lentil Burgers
makes about 16 burgers

6 oz. black beans (dry)
6 oz. lentils (dry)
1/2 small onion
3 garlic cloves
2 jalapeno peppers (substitute: 1 Tb. cayenne)
1/4 cup chopped cilantro
2 tsp. chili powder
2 tsp. salt
1 tsp. pepper
2 beaten eggs
1 cup bread crumbs

1. Prepare beans and lentils.
2. Allow beans and lentils to cool.
3. Mash together.
4. Chop onion, garlic, jalapenos, and cilantro.
5. Mix all ingredients in large bowl.
6. Add more bread crumbs, if necessary, until desired consistency.
7. Roll mixture into balls, and press into patties.
8. Cook on greased skillet 5–8 min.

If you plan to freeze the burgers, make sure you double layer the wax paper in between. This will keep them from sticking together—you don't want to have to pry them apart!


Do you know of a delicious recipe to share, one that will save some cash? Please let us know in a comment.

This post is part of Pennywise Platter Thursday at The Nourishing Gourmet and the October Fest Carnival of Super Foods: Beans and Legumes Recipes at Kitchen Stewardship.






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10 comments:

Debbie Sutherland said...

Oh!! Nice blog!! Thank you for introducing yourself!! I would LOVE to swap buttons. I am grabbing your button right now!! I will be putting it on my blog roll right away, and adding you to my readership!!! I love to meet new blogs that are so nice and informative as yours!! Thanks! Deb @ frugallivingandhavingfun.com

Debbie Sutherland said...

I just added you to my google reader!!yay!!

Deb

Wren Caulfield said...

Thanks, Deb! Your button is live on the site as of now.

Kate Kerry Fournier said...

Ok, well, NOW THAT I'M STARVING AND NOTHING ELSE WILL SATISFY... Do these take forever to make? I'm assuming SERIOUS prep time given the nature of the DRIED legumes involved, and I wouldn't want to substitute cannned...
What time is dinner? SEND DIRECTIONS!

mdtrudeau said...

Hi Kate,

You're right, the lentils and beans will take quite awhile to prepare if you're using dry ones. The lentils will take about 45 min. to simmer on the stovetop, and the beans will take at least an hour to do the same.

I like to begin prepping the legumes a day in advance, but it might be worth it to you to by them canned and prepared.

Although, my friend Pablo cooks beans in a slow-cooker, and it works for him. You might try it as well--this way you can leave them cooking overnight or all day with little worries.

Good luck!

mdtrudeau said...

Oh, and please let us know how it turns out.

Kitchen Stewardship said...

Are the beans/lentils measured dry or cooked in your recipe? These look like real burgers, which I think is SO cool. It's a definite put on the list recipe.

Thank you for joining the first October Fest Carnival of Super Foods! This week’s theme is broth/stock. Hope to see you back!
Katie

Wren Caulfield said...

Katie,

The measurements are for dry beans. You'll need more if they're canned or already cooked. I'm editing the recipe now to be more clear on that point.

Hope you enjoy the burgers!

Kimi Harris said...

Great recipe! I've always loved non-meat versions of burgers. Very satisfying. Thanks for being part of Pennywise Platter Thursday!

Lenetta @ Nettacow said...

Mmm, love veggie burgers! I've been thinking that the soy involved might not be so good (depends on whose resarch I want to believe, I guess...) Anyway, I linked to this on my weekly roundup - thanks for sharing!

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