What happened to the weather, please? Just a moment ago it was almost 30 degrees and when I look at the thermometer now, it hits me. Only 15 degrees, gray in gray and rain in sight. But I have the antidote, against this little low and that is called: Burger eat! Burgers go well known always and what could be better than to bite into a hearty(vegan) Pattie. I really like Mexican food because it’s so great spiced and there’s almost always a Avocado with it. The fruit just really has me wrapped around its finger, so our burger comes with a homemade guacamole on top.
Viva vegan Mexico! Tex Mex Burger Olé!
In keeping with the theme of Mexico, it must of course be spicy, with chili. My favorite chilies are Bird Eye chilies, because they are small, so they are easy to portion and they are really hot. The base of the patties are red kidney beans, red onion, ground almonds and oatmeal. Add garlic powder (or fresh garlic), smoked paprika, cumin, a little vegetable broth, Oat milk and ground flaxseed. A big issue with vegan patties is still the binding. There’s nothing worse than having a night out with friends or family and when it’s served, the Burger completely apart.
Here are my top 3 binders for vegan burger patties:
- Oatmeal = has excellent absorption and swelling properties and therefore provide excellent binding. You can buy ready-made oatmeal, but I grind it myself with my food processor. Note for intolerances: There are also gluten-free oatmeal in all well-stocked (organic) supermarkets.
- Flax meal = I discovered only recently and is made from the seeds of the flax plant. It is rich in fiber and vegetable protein. During production, the partially oiled seeds are ground and the ingredients are thus particularly well broken down. Its good swelling properties make it a wonderful fit for making burger patties.
- Black beans = provide a great solid substance and are particularly high in easily digestible protein. In addition, beans contain a lot of vitamins, including B1, B2 and B6. In addition, there is plenty of magnesium, potassium, iron and phosphorus.
Viva la Veggie Burger
Perfect additional side dishes include a fiery sauce, crispy corn chips, lettuce, tomatoes and fresh onion rings. That’s it! Now it can actually only go off, are you ready? Oh yes, I have not tested the Burger on the grill yet, if you do, feel free to share your experience below in the comments.
The vegan “Tex Mex” burger with homemade guacamole is:
- Easy to manufacture
- Firm consistency
- Extremely tasty
What else goes with this Burger ? Smoky coconut chips, sweet potato wedges, homemade burger patties. If you want to make a low carb version of this, then I recommend replacing the rolls with large lettuce leaves.
Well did you get a craving for this fiery, vegan burger ? I wish you a lot of fun with the re-cooking and of course I am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan “Tex Mex” burger with homemade guacamole
FOR THE PATTIES:
- 15 g Coconut oil
- 110 g red onion finely chopped (equivalent to a medium onion)
- 1 Piece Garlic clove finely chopped or 2 tsp garlic powder
- 240 g red kidney beans drained and washed (equivalent to a can or jar of 400g before draining).
- 130 g almond ground
- 25 g Linseed meal or replace with oatmeal or coarsely ground flaxseed
- 45 g gluten free oatmeal or already finished flour
- 2 tbspn Cumin ground
- 2 tbspn smoked paprika powder
- 1 tbspn Sea salt
- Pepper to taste
- 30-60 ml Plant milk
FOR THE GUACAMOLE:
- 1 Piece ripe avocado Remove the core, scrape out the flesh
- 1 Piece medium tomato diced
- 1 Piece small red onion, peeled and diced
- 60 ml Lime juice or juice of one lime
- 1 Bird Eye Chili or other chili of choice
- Salt and pepper to taste
- optional: fresh lime slices for decoration
- Red onion cut into rings
- Tomatoes sliced
- Leaf salad
- Mexican burger sauce
- Corn chips
- Melt the coconut oil in a frying pan over medium heat.15 g Coconut oil
- Add the onion and garlic and sauté for 2-3 minutes until translucent.110 g red onion, 1 Piece Garlic clove
- Add kidney beans, almonds, flax meal, oat flour, cumin, smoked paprika, salt, pepper and oat milk to a food processor (e.g. MagiMix) and pulse until a homogeneous mass is formed.240 g red kidney beans, 130 g almond, 25 g Linseed meal, 45 g gluten free oatmeal, 2 tbspn Cumin, 2 tbspn smoked paprika powder, 1 tbspn Sea salt, Pepper to taste, 30-60 ml Plant milk
- Season to taste and add sea salt and pepper to taste. The consistency should be firm but malleable, neither too dry nor too mushy. If too dry, sip more oat milk; if too wet, add more oat flour.
- Form into a ball, place in a bowl and cover and refrigerate for 30 minutes. The patty mixture should be really nice and firm now.
- In the meantime, for the GUACAMOLE put all the ingredients in a bowl and mix well, season to taste and set aside.1 Piece medium tomato, 1 Piece small, 60 ml Lime juice, 1 Bird Eye Chili or other chili of choice, Salt and pepper to taste, 1 Piece ripe avocado
- Heat medium sized pan and heat a little coconut oil or frying oil. Separate dough into 4 equal portions and shape into burger patties. Ideally, use a burger press to help.
- Sear for about 3-7 minutes on each side until desired browning is achieved and patties are nicely done.
- Slice open spelt roll, top with lettuce leaves, place patty on top, spread guacamole on top and garnish with desired toppings. enjoy!Red onion, Tomatoes, Leaf salad, Mexican burger sauce, Corn chips, vegan spelt rolls, optional: fresh lime slices for decoration
- Patties last 2-3 days covered in the refrigerator, preferably fresh.