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19th February 2012

Photo with 22 notes

from the tolerant vegan: Mexi BurgersMakes 4 burgers For the burgers: 1/4 cup olive oil 1 yellow onion, diced 1 14 oz. can black beans, drained and rinsed 1/2 cup diced carrots ½ cup cornmeal ½ cup panko breadcrumbs 1 tablespoon chili powder 1 teaspoon sea salt 1/4 cup water buns of your choice For the topping: 3 ripe avocados or one 8 oz. pouch of Trader Jose’s Avocado’s Number Guacamole 2 tablespoons fresh salsa 1 tablespoon fresh lime juice Directions: Saute the onions in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized. Combine the caramelized onions, carrots, black beans, cornmeal, breadcrumbs, sea salt and chili powder in a large bowl and stir. Add in the water and use your hands to form patties. The water should act as a binding agent, so if your patties feel too loose, add a little more water. Pour two tablespoons of olive oil into a non-stick skillet and fry the patties over medium/high heat. These burgers are best when they’re crisp, so let them fry for around 3 minutes before flipping. Add more olive oil to the pan with each new burger to prevent sticking. While your patties are frying, whip up some guacamole. Combine the avocados (or TJ’s guacamole), fresh salsa and lime juice into a large bowl and stir. Toast your buns, plop the patties in between and spoon on a generous serving of guacamole. If you like a spicier burger, throw some chipotle salsa in the mix. yum! these look fantastic!

from the tolerant vegan:

Mexi Burgers
Makes 4 burgers

For the burgers:

  • 1/4 cup olive oil
  • 1 yellow onion, diced
  • 1 14 oz. can black beans, drained and rinsed
  • 1/2 cup diced carrots
  • ½ cup cornmeal
  • ½ cup panko breadcrumbs
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 1/4 cup water
  • buns of your choice

For the topping:

  • 3 ripe avocados or one 8 oz. pouch of Trader Jose’s Avocado’s Number Guacamole
  • 2 tablespoons fresh salsa
  • 1 tablespoon fresh lime juice

Directions:

Saute the onions in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized.

Combine the caramelized onions, carrots, black beans, cornmeal, breadcrumbs, sea salt and chili powder in a large bowl and stir.

Add in the water and use your hands to form patties.

The water should act as a binding agent, so if your patties feel too loose, add a little more water.

Pour two tablespoons of olive oil into a non-stick skillet and fry the patties over medium/high heat. These burgers are best when they’re crisp, so let them fry for around 3 minutes before flipping. Add more olive oil to the pan with each new burger to prevent sticking.

While your patties are frying, whip up some guacamole.

Combine the avocados (or TJ’s guacamole), fresh salsa and lime juice into a large bowl and stir.

Toast your buns, plop the patties in between and spoon on a generous serving of guacamole.

If you like a spicier burger, throw some chipotle salsa in the mix.

yum! these look fantastic!

Tagged: veganfoodveggie burgeravocadoyummyrecipehealthy

Source: thetolerantvegan.com

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