RECIPE 3 minutes

Mexican-Style Veggie Burgers

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Combine these delicious veggie burgers with grilled corn on the cob, garlicky greens, and healthy lemonade for a delicious summer meal.

The trick to making a veggie burger that won’t fall apart is using plenty of mashable ingredients, such as potatoes and beans. This recipe is inspired by vegan chef Chloe Coscarelli’s guacamole burger.

By Suzanne Boothby

Prep Time:
1 hr
Cook Time:
12 min

Makes 6 patties


  • 2 tablespoons coconut oil
    1/2 onion, finely chopped
    1 large sweet potato (roasted)
    1 cup quinoa (cooked)
    2 cups canned, cooked black beans (drained and rinsed)
    ½ cup all-purpose flour (or an all-purpose, gluten-free flour)
    1 teaspoon sea salt
    1 teaspoon black pepper
    ½ teaspoon chili powder
    ¼ teaspoon ground cumin


  1. In a large skillet, heat 1 tablespoon coconut oil over medium-high heat. Add the onions and a pinch of salt, and sauté until soft, about 5 minutes. Remove from heat and transfer to a food processor. Add the sweet potato, quinoa, black beans, flour, salt, pepper, chili pepper, and cumin to the food processor and pulse until the mixture is slightly chunky. (Note: If you don’t have a food processor, put all ingredients in a bowl and use a potato masher to mix together.)

  2. Use your hands to form 6 patties and transfer to a plate. Chill uncovered in the fridge for at least 30 minutes.

  3. When the burger mixture has firmed up, cook them on the grill, or heat a large skillet on medium high heat with 1 tablespoon of coconut oil and add the patties. Cook until both sides are golden, about 4-to-6 minute per side. Once cooked, drain on a plate with a paper towel.

  4. To serve: Add your favorite fixings on top, such as homemade condiments, lettuce, tomato, pickles, sliced onions, pickled jalapenos, hot sauce, or a dollop of guacamole. Serve on a toasted bun or a lettuce leaf.

    © 2016 Omega Institute for Holistic Studies