Mexican Veggie Burger

Gluten Free Mexican Veggie Burger

Vegetarian Burgers are the bomb!  I was surprised when I started working with vegetarian recipes and looking for vegetarian products how many chemical laden products there was on the shelves.  I think most of us assume that with vegetarian food, we believe  it would be healthy.  The majority of canned,  frozen or prepackaged products were not good for you.

One of my favorite things to make at the healthy fast food restaurant I was hired to start, was our veggie burgers. You can be creative and use so many different items. They are a wonderful way to clean out the frig!

Mexican Veggie BurgerI do have some favorite veggies I like in the burgers. Cabbage and corn being two of the top picks. I like to use brown rice and quinoa, as well as lentils. You can make a Mexican flavored mix, or Asian or Greek; the sky’s the limit. The main thing to remember is to let them sit over night and come together before you patty them, and make sure they have the correct moisture content. They need to be sticky but not too wet, or they fall apart.

Baking them is another secret. So much easier, less greasy and baking them helps them stay together.

Make large batches and bake in the oven. Put them in a plastic container and freeze with parchment between the burgers. You can grab what you need for dinner and have a good supply of fast, healthy food on hand.

Mexican Veggie Burger

Gluten Free Mexican Veggie Burger

Mexican Veggie Burgers

This recipe is an excellent tasting and as  full proof as they come.  Make sure you let the mixture chill for a few hours or overnight.  They cook up so much nicer and taste better, as well.

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Prep Time 1 minute
Cook Time 30 minutes
Total Time 31 minutes
Servings 10 plus burgers


  • 3 cups Cooked Brown Rice
  • 1 cup Cooked Quinioa
  • 2 cans Canned Black Beans
  • I like red onions 1 Large Onion Chopped
  • 3 ribs 3 stocks of celery chopped
  • yellow is fine as well 1 Red Pepper chopped
  • the cabbage makes them so good 2 cups raw green cabbage chopped small
  • one whole pepper take seeds out if the heat bothers you Jalapeno chopped
  • fresh parsley could be used 1 cup chopped fresh cilantro
  • 2 teaspoons of cumin
  • this make them stay together and add protein 1/2 cup peanut butter
  • 3 Cloves Garlic chopped
  • One cup frozen organic corn
  • 2 teaspoons of pink salt
  • one teaspoon of pepper
  • 1/2 cup organic coconut flour mixture
  • coconut oil for frying


  • Put oil in a large saute pan. Put all fresh veggies and dried spices in your hot oil. Sautee for 10 minutes.
  • Transfer veggies to the large bowl.  Add in all of your other ingredients and softly stir with your hands.
  • Mix everything well. If mixture seems too dry, add a bit of water. You want it sticky, not crumbly.
  • Cover bowl with plastic wrap and let sit overnight in the frig.
  • Line two cookie sheets with parchment paper and spray with cooking spray. Patty out large balls for your burgers. I like to make them large and somewhat fat.
  • Put on your cookie sheets and bake at 350 for 35 to 45 minutes. Let cool and store in large, shallow plastic ware. Put a layer on the bottom of bowl, cover with parchment and do another layer, until filled.
  • These will freeze nicely for 90 days.

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