I am often trying new veggie burger recipes, they can be quite challenging, but also fun to get creative with. Sometimes I’ll use chickpeas and quinoa, or even sweet potato; for this recipe I went for a Southwest-style burger using black beans. I thought it would pair well with a loaf of jalapeño cheddar bread I made this week. The fixins for this burger are a little different from the traditional lettuce & mustard, but I think you’ll find them delicious! I used my favorite Trader Joe’s Corn Chile Salsa for this recipe, but you’ll also find a similar version at Raley’s. If you aren’t in the mood to make jalapeno cheddar bread feel free to substitute your favorite burger bun.
10 baby bella mushrooms
1 tbs olive oil
2 garlic cloves
1/2 red onion, diced
1 can black beans, drained and rinsed
1 cup of breadcrumbs
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp paprika
1/4 cup cilantro, chopped
4 oz diced green chilies
Green leaf lettuce
Jalapeño cheddar bread
1 avocado, pit and skin removed
3 tbs plain Greek yogurt
1 tbs Cholula
For the veggie patties, rinse the mushrooms and remove the stems. Place the mushrooms, black beans, olive oil, garlic, onion and seasonings in the food processor and pulse until smooth. Scoop the mixture into a bowl and stir in the breadcrumbs, cilantro and green chilies. Taste for seasoning, then add the egg. If the mixture is too wet, add some more breadcrumbs. Chill the patty mixture in the refrigerator for an hour. Meanwhile, prep the avocado sauce and fixins.
For the avocado sauce, remove the pit from the avocado and scoop out the flesh. Mix with the greek yogurt and Cholula in a small bowl until smooth. Keep cool until ready to use.
Once the burger mixture is chilled, shape and pat into patties to fit your bread (you should have enough for six to eight patties). Heat oil in a skillet over medium heat and cook the patties for eight to ten minutes on each side.
Top your jalapeño cheddar bread with avocado sauce, tomatoes, corn salsa and lettuce. Serve warm and enjoy!
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