Chef Jeenas Mexican vegetarian burger recipe is so tasty and delicious that the entire burger mixture was devoured all at once.
This is not a bean burger recipe but this vegetarian burger does contain some beans.
The base of the burger is a thick mashed potato with onions, carrots, sweetcorn, beans, red pepper and green chillies with Mexican seasonings.
Chefs recipe is not only an egg free burger recipe and vegan it is also gluten free as the vegetarian burger is coated in ground cornflakes.
Take a bite into the crisp golden burger and taste the flavours of Mexico.
Ingredients for Mexican burgers
3 Potatoes (approximately 400g)
1 Onion (diced small)
1 medium Red pepper (diced small)
2 large Tbsp frozen sweetcorn (or canned)
7 small Green chillies/Jalapenos (or to taste)
4 Small carrots (diced small)
1 large tsp Garlic paste
1 tsp Cumin powder
Pinch dried Oregano
1/2 tin Mixed beans
Cornflakes
Salt and pepper
Rice bran oil
3 Potatoes (approximately 400g)
1 Onion (diced small)
1 medium Red pepper (diced small)
2 large Tbsp frozen sweetcorn (or canned)
7 small Green chillies/Jalapenos (or to taste)
4 Small carrots (diced small)
1 large tsp Garlic paste
1 tsp Cumin powder
Pinch dried Oregano
1/2 tin Mixed beans
Cornflakes
Salt and pepper
Rice bran oil
Picture of a can of mixed beans in water.
Picture of the Mexican burger mixture.
How to make Mexican vegetarian burgers
Peel chop and boil the potatoes until soft.
Do not add salt to the water or any other ingredients.
Once cooked push the potatoes through a sieve to mash - do not add butter or any salt leave the potatoes plain.
Do not add salt to the water or any other ingredients.
Once cooked push the potatoes through a sieve to mash - do not add butter or any salt leave the potatoes plain.
Boil the carrots until soft, add sweetcorn cook for a few minutes or until defrosted in the water.
If using canned sweetcorn do not add to the carrots.
If using canned sweetcorn do not add to the carrots.
Fry the onions until they start to slightly soften.
Add the chilli and red peppers, keep frying gently.
Add the cumin and a little salt and black pepper, stir well.
Add the garlic paste, stir well.
Cook for five more minutes stiring constantly then switch off the heat.
Drain the carrots and leave to slightly cool.
Tip the carrots into a clean tea towel and very gently use your hands to remove any excess water from the carrots.
If you are using canned sweetcorn do the same with the sweetcorn to remove excess water.
Do not squeeze hard as the carrot need to keep the shape not mush.
Do the same with the beans then roughly chop at the beans - mainly the larger beans such as kidney beans, borlotti, pinto or cannelli.
The mashed potato should be gluey in texture - this is because of there has been no butter, salt or other ingredients added to it.
Add the chopped beans and onion mixture to the potatoes, add some salt to taste mix well.
Add the sweetcorn and carrots mix gently.
Grind the cornflakes to a fine powder with a pinch of salt.
Place a cooking ring on top of some cornflake powder.
Fill the cooking ring with vegetarian burger mixture.
Cover the burgers with cornflakes powder and pat some cornflakes up the sides of the burgers.
Lightly fry the veggie burger on one side for a few minutes.
Turn over the burger and cook for a few more minutes.
Once golden and heated all the way through remove the burgers.
Serve with bread, salad or as they are with ketchup, chilli sauce or mayonaise.
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