Name: Mexicali Burgers
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 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; 1 avocado; 2 cloves garlic; 1 jalapeno; 1/2 cup water; quarter of a onion; Salt & pepper to taste; 1/2 cup mayo; 1 tbsp chipotle seasoning/ adobe sauce; ; salt & pepper to taste; 

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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