Mexicali Burgers with Avocado Chutney
Servings: 12 burgers
Ingredients
Mexicali Burger
- 1 cup dried black beans cooked and rinsed
- 1 cup dried pinto or kidney beans cooked and rinsed
- 1 cup dried chick peas cooked and rinsed
- 1 cup green moong dal cooked and rinsed
- 1 small onion diced
- 1 med Jalapeño diced
- ½ cup corn frozen (thaw) or fresh
- ⅓ cup carrots diced or grated
- 4 cloves garlic minced
- ¼ cup parsley minced
- ¼ cup cilantro minced
- ½ cup oat flour
- ¼ cup bread crumbs
- ½ tbsp Italian seasoning
- 2 tsp ground cumin
- salt & pepper
Avocado chutney
- 1 Avocado
- 2 cloves garlic
- ¼ cup cilantro
- ½ onion
- ½ cup water
- salt and pepper to taste
Instructions
Avocado chutney
- Add everything into a food processor or blender, blend until you have a smooth consistency, add more water if needed.
Mexicali Burger
- In a large bowl, add all the cooked beans and lentils, next add in all the veggies along with the spices.Mix everything together with your hands until all the ingredients are well incorporated.
- Next add the oat flour and bread crumbs to the mixture. Form a small ball and if mixture does not hold, add more oat flour.
- Form the burger patties and cook as many as needed. Cook them on a hot skillet, air fryer or even grill. Place the burger on the toasted burger buns, add cheese, Pico De Gallo and top it off with some avocado chutney, Enjoy!
Notes
- Add all the dry beans + lentils to the instant pot with 6 cups water and pressure cook for 1hr. I do this the night before so it saves me time.
- You can use canned beans but the texture can be sometimes very hard, so I advise you mash them down a little bit. Green Moong dal is not canned so you will have to cook that, or you can replace with equal amounts of beans.
- Oat flour can simply made at home, add rolled oats to a blender or food processor and pulse a couple of times until its flour consistency.