Do you often find yourself debating whether or not to pick up those frozen veggie burgers, whenever you come to the frozen aisle in a supermarket? I’m a sucker for it. I love veggie burgers and after 10 years of eating only veggie burgers (no meat), you’d think I’d be sick of them by now, but I’m not. They hold a special place in my ice cold heart and they probably always will.
Over the course of the year, I’ve noticed that vegetarian and veganism is slowly taking over: more and more people are becoming vegetarian and vegan everyday; for whichever reason and because of this, our food is getting better and better every week – with more options available all the time. Of course, veggie burgers are one of the main foods that have slowly got better overtime and hella tastier too – Mexican style nacho burgers being one – These burgers are my favourite and the ones which really make me question whether I should get them, every time I’m in that bloody frozen food aisle. It’s always for convenience and it’s always because I’m lazy – I should consider rename myself, The Lazy Welsh Girl – it would be more appropriate. However, always one trying to save money, I sometimes opt against purchasing the pre-made burgers and tell myself I can make my own at home and it would probably be cheaper too.
I used to make burgers all the time when I first started my blog and I forgot how satisfying it feels to make your own homemade burgers from scratch. But not only is it satisfying to prepare and create your own burgers, you can guarantee they will taste even better than those pesky store bought burgers too and they are far healthier, while barely containing any fat.
These Mexican-style Nacho burgers do have a lengthy ingredient list, but most of it is mainly the herbs and spices and I think the extra effort is worth it. I freeze my burgers on the day I make them, which makes life so much easier when I don’t feel like cooking. I can just pop one of these in the oven with some homemade chips and I’m good to go.
Makes 6 Burgers weighing 130g
- 1 Tin Mexican Style Beans
- 1/2 Cup Rolled Oats or Plain Flour
- 2 Tbsp Chickpea Flour (optional)
- 1/2 Cup Brown Rice (dry)
- 1.5 Cup Cornflakes or Nachos
- 3 Tbsp Nutritional Yeast
- 1/2 (80g) Green Bell Pepper
- 1/2 (80g) Red Bell Pepper
- 1 Medium Carrot
- 1/2 (80g) Medium White Onion
- 1/2 Tbsp Garlic Puree or 1 Tsp Garlic Powder
- 1 Tbsp Tomato Puree
- 1/4 Cup Passata
- 1.5 Tsp Ground Cumin
- 1 Tsp Ginger
- 1/4 Tsp Cinnamon
- 2 Tsp Oregano
- 1/2 Tsp Parsley
- 1/2 Tsp Ground Coriander
- 2 Tsp Smoked Paprika
- 1/2 Tsp Cayenne Pepper
- 1/2 Tbsp Sesame Oil (optional)
- 15g Dark Chocolate (optional)
- 1/2 Cup Rice Water
- 2 Tsp Sea Salt
- 1/4 Tsp Black Pepper
Start by boiling your brown rice in a saucepan of water, this will take the longest, so cook before you plan on making the burgers – follow the instructions on the packet if you’re are unsure.
Roughly chop the bell pepper and onion, and grate the carrot- leave to one side.
Heat a large wok or frying pan on a medium heat: add the bell pepper to the pan and sautée until it starts to soften. When the bell pepper is soft, but still has a little crunch left to it, add the carrot and white onion to the pan and again sautee the veggies until they are soft.
Next drain the Mexican style beans of any water and toss them into the wok, along with the herbs and spices, seasonings, tomato puree, passata and cooked brown rice; as well as 1/2 cup of the water from the rice. Stir the ingredients together, cover the pan with a lid and leave to cook for 5-10 minutes. Stir often, so that the ingredients don’t stick. Also, taste and check to see if seasonings are good for you.
Turn off the heat; stir in the nutritional yeast, chocolate, flours and brown rice. Leave the rice and burger mixture to cool before blending the burger mixture, so it resembles more of a mash.
Pre-heat an oven to 185c (fan assisted)
Add the cornflakes to a blender and pulse until they are crumbs. Remove and set aside for later.
Line a baking tray with greaseproof paper, grab a handful of the burger mixture and start moulding into patties and dipping each one in the crushed cornflakes. Continue this method until all the burgers have been moulded, then cook for 10 minutes on a middle shelf in the oven. Turn the burgers over and cook for another 5 minutes, to crisp up the bottoms.
Now all that’s left is to load those burgers onto some buns and enjoy.
NB: These burgers can be frozen after they have been cooked. Cook from frozen for 15-20 minutes @180c (fan assisted).
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The Hungry Welsh Girl 2016
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