Mexican Vegetarian Burger

Have the veggie burger versions you've tried in the past proved disappointing? Here's the perfect recipe! The texture of this burger is creamy, it explodes with flavor, and what's more, it's simple to prepare. Who says a veggie burger has to be for vegetarians only? Believe me, you'll be the envy of many! 

Ingredients

Patties

• 1 1/3 cups white quinoa cooked 
• 1 cup of raw walnuts 
• 1 tbsp.avocado oildivided
• 1/2 yellow onion, finely chopped (about 3/4 cup)
• 3 garlic cloves, minced (about 1 tbsp)
• 1 egg
• 1 tbsp organic chili powder
• 1 tbsp. organic ground cumin seeds
• 1 tbsp. organic smoked paprika 
• 1/2 tsp. sea salt and black pepper 
• 1 tbsp. organic coconut sugar 
• 1 1/2 cupsorganic black beans well rinsed, drained and wiped dry (about 1 can (398 ml)) 
• 1/2 cup of organic tortillascrushed into very small pieces 
• 1 tablespoon salsa of your choice
• 1 tsp. liquid smoke flavouring 

Topping

• Slices of ripe organic tomatoes
• Avocado purée: 2 avocados, juice of 1 lime, 1 green onion, thinly sliced (green part only) and a pinch of salt and pepper.
• Fresh coriander 
• Salsa (optional)
• Romaine lettuce leaves 
• Organic alfalfa microfoots 
• Organic hamburger buns  

Culinary tools

• Electric mixer/ food processor
• Medium saucepan or BBQ
• Medium bowl
• Can opener
• Spatula

Approach 

• Bake the quinoa according to package directions. Place 1 1/3 cups cooked quinoa in a medium bowl.
• Then add the tortillas in a resealable plastic bag and crush them with the palm of your hand into very small pieces. Keep 1/2 cup aside for later. 
• In a large saucepan over medium heat, add the raw walnuts and roast for 5 to 7 minutes, stirring frequently. When fragrant and golden, remove from heat and cool on a plate.
• In the same saucepan over medium heat, brown the onion in 1/2 tbsp. avocado oil for about 5 minutes. Add the garlic, salt and pepper and cook for a further 1 minute. Remove from heat and add to bowl of quinoa. 
• In an electric blender, grind the walnuts. Pour into bowl of quinoa.
• Then, in a separate bowl, mash the black beans with a fork.  
• To the bowl of quinoa, add the beans along with all the remaining ingredients for the patty recipe (egg, liquid smoke flavor, salsa, tortillaschili powder), cumin, smoked paprika and coconut sugar). If the patties are too sticky, add more tortillas tortillas. 
• Divide mixture into 1/2-cup portions (5 servings). Form into 3/4" thick patties. Take care not to crush too much.
• On the BBQ: clean and oil the grill. Place patties on grill and close BBQ. Do not place directly over flames.
• Stovetop: in a saucepan over medium heat, add oil and place patties. 
• Cook patties for about 12 minutes, turning halfway through cooking with a spatula. 
• Lightly oil the buns. Cook for a few minutes on each side to toast them.
• To serve: Garnish with tomatoes, avocado-lime purée, lettuce, microfoam and fresh coriander! 

Tips and tricks for the Mexican Vegetarian Burger

• Make your own microfoam at home, see our dedicated article  
• For more information on quinoa, see our article on its benefits 

Substitutions for the Mexican Vegetarian Burger

• Usecamelina oil instead ofavocado oil
• Substitute flax egg for chicken egg in a vegan recipe Mix 1 tbsp. ground flax seeds to 2 tbsp. water. Leave to swell for 5 minutes.
• Replace our organic hamburger buns buns with gluten-free vegan rolls for a vegan and gluten-free recipe 
• Substitute coconut sugar with organic raw cane sugar
• Exchange the white quinoa with brown organic short-grain rice 

Enjoy your meal!

Recipe creation: 

Valérie Gendron-Legault