Mexicali Burgers

45 Minutes

These easy and healthy black bean burgers made with simply ingredients, and freezer friendly is the only recipe you’ll ever for vegetarian burgers with a Mexican flavor kick.

This Mexicali Burger dates back to when my sister use to host family gathering at her house every Sunday for the longest time till I can remember. My parents, and other sisters would all go over Sunday after breakfast and hang out, catch up on life and EAT!!

My sister and I were always somehow in charge of lunch, and we honestly had no problem because we would make the easiest and fasted thing haha, because we knew my mom was going to go all out and make something so grand for dinner!

Well soon after this my mom got diagnosed with Lyme Disease and she had zero will power to get into the kitchen for a couple of weeks. She always felt super weak and had zero appetite. Aside from seeing your parents sick and weak I’m pretty sure theres nothing worse than that.

So fast forward to my sister and I taking charge of lunch and dinner now cause even though my mom didn’t cook we still continued to have Sunday get togethers because that was the only thing my mom looked forward to all week, considering her week was filled with countless doctor appointments.

As much my sister and I would enjoy making the food we knew my mom just didn’t have an appetite and we felt so bad that she didn’t eat anything we made. It wasn’t until we made this recipe, she finally felt like she ate and felt full for once.

This recipe is a mixture of healthy beans and lentils we would cook in the pressure cooker and combine it with sautéed veggies such as onions, carrots and seasonings, all mixed together with some oat flour and bread crumbs. Its a healthy recipe that taste good and good for the body, along with this recipe we made made a avocado chutney that definitely gave it flavor and a kick along with a smokey chipotle mayo, with all of these flavors and textures combine I promise you will have the best black bean burger of your life!

Mexicali Burgers

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• Author: Sweta Patel
• Total Time: 45 minutes
• Yield: 12 1x

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Ingredients

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Mexicali Burgers

1 cup black beans – cooked

1 cup kidney beans – cooked

1 cup garbanzo beans – cooked

1 cup green moong dal – cooked

1 onion – finely chopped

1 jalapeno – finely chopped

6 cloves garlic – finely chopped

1/2 cup corn (fresh or frozen)

1/2 cup carrots – finely chopped

1/4 cup cilantro – finely chopped

1/4 cup parsley – finely chopped

1/4 bread crumbs

1/4 cup oat flour

1 tbsp Italian seasoning

1 tbsp taco seasoning

1 tbsp lemon juice

1/2 tbsp oregano

1 tsp ground cumin

salt & pepper to taste

Avocado Sauce

1 avocado

2 cloves garlic

1 jalapeno

1/2 cup water

quarter of a onion

Salt & pepper to taste

Chipotle Mayo

1/2 cup mayo

1 tbsp chipotle seasoning/ adobe sauce

salt & pepper to taste

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Instructions

1. In a large bowl, combine the beans and lentil (black, kidney and garbanzo beans + Moong dal). Using a fork or potato mashed, mash everything down.
2. In a skillet, heat up some oil on med/high heat and cook the onions, carrots, jalapeños, garlic and corn. Cook for 3-4 mins and add all the seasonings.
3. Add the cooked veggie mixture into the bowl with the mashed beans + lentils . Mix to combine everything. Using a 1/3 measuring cup  scoop the mixture and roll into a ball, flatten with your hand and place on a baking sheet, repeat until you no longer have any more bean mixture left.
4. In a cast iron skillet, heat some oil on med high heat. Place your burgers in the pan without over crowding and cook for 2-3 mins on each side until they have a nice char.
5. Assemble on a toasted bun with melted cheese, smear the chipotle mayo and avocado chutney, add a heaping spoonful of the pico de Gallo.

In a blender, add all the ingredients for the avocado chutney and blend until you have a smooth consistency.

The chipotle mayo can be made ahead of time, mix everything together and place in the fridge until ready to use.

Notes

• You can make a big batch of these and freeze them, perfect lunch or dinner idea if you’re short on time.
• The chipotle mayo can be made ahead of time and stored in the fridge.
• To make oat flour, simply add rolled oats to a blender and blender until it turns into a flour consistency.
• I like to pressure cook all my dry beans and lentil in the Instant pot on high pressure for 35 mins the day before, it saves me time the day off and much healthier.
• You can also use canned beans as well, but the green moong dal is something you will have to pressure cook, if you don’t have moong dal or access to it, simply just double up on any of the beans.

• Prep Time: 10
• Cook Time: 35
• Category: dinner
• Cuisine: Mexican

Keywords: Mexicali Burgers, Black bean burger, grilling, vegetarian