A few nights ago I had an amazing opportunity to cook a meal alongside
my good friend Dalyn (http://thebestieverhad.wordpress.com/). What did we make? The most
AMAZING, flavourful Mexican bean burgers I’ve ever had in my life.
They were so good I made them again a few days later and am STILL
eating them as leftovers at lunch! I think you’ll agree these
burgers are bursting at the seams with flavor and richness. I will
make the comment that our “condiments” and toppings played a part in
how good these were, so I do recommend you try our suggestions there.
Without further adieu:
Makes 8 burger patties
Prep time: 20 minutes
Cook Time: 4-6 minutes
1 medium yellow onion, finely diced
1 Portobello mushroom, finely diced
1 14 oz can organic lentils
½ 14 oz can organic refried black beans
½ cup (or a good handful) fresh cilantro
1/2 cup shredded zucchini (optional)
1 cup whole rolled oats
1 tsp ancho chilli powder (less or more depending on how hot you like it)
½ tsp onion powder
½ tsp garlic powder
Salt and pepper to taste
Juice of ½ lime
Roasted jalapeno peppers
Roasted red onion
Preheat the oven to 400F. In an oven safe dish, cut the red onion in
half. Cut the tops of the jalapeno peppers, cut in half and remove
the seeds and membrane. Place the onion, flat side down, and peppers
in the pan and drizzle with olive oil, making sure to coat the
underside so they don’t stick to the pan (a good amount of oil is fine
here as it’s nice to use it later when frying up the burgers).
In a skillet, heat some olive or grape seed oil in a pan over
medium/high heat. Sautee the onion until translucent. Add the diced
mushrooms and shredded zucchini if you are using it. Continue to cook until the mushrooms have released their
water. Season with chili powder, onion powder, garlic powder and salt
and pepper. Set aside.
In a food processor, add the lentils, oats, and cilantro. Pulse until
the mixture is coarsely chopped (not completely pulverized). In a
large mixing bowl add the lentil mixture to the refried beans and the
mushroom/onion mixture, lime juice, and combine well. Place in the fridge for
about 20 minutes to firm. Form into about 1/3 cup portioned patties.
Meanwhile, check on the peppers and onion roasting in the oven. Turn
when one side is golden and brown. When they have finished roasting,
remove and place on a plate to top the burgers. Reserve the oil from
the pan to fry the burgers.
Heat the oil in a skillet over high heat and place the burgers in the
pan. Cook 2-3 minutes on each side until golden brown.
Serve on a wheat -free bun (or any bun of your liking) with Veganaise (or Veganaise mixed in equal
proportion with my vegan pesto is to DIE for), roasted onion,
jalapenos and fresh avocado. We chopped up some cilantro as well for a
little extra kick.