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.