Vegan Mexican Burger

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Step 2

Over medium heat in a skillet, sauté the diced onions in vegetable broth for 5 to 6 minutes until soft and translucent. Add the garlic, chili powder, cumin, smoked paprika, and oregano and sauté 1 to 2 more minutes until fragrant and all of the liquid is absorbed. Let cool.

Step 3

Meanwhile, in the bowl of a food processor, pulse the pumpkin seeds until they resemble coarse sand.

Step 4

Add to the food processor with the pumpkin seeds, the black beans, cooked and cooled quinoa, drained diced green chiles, mayonnaise, flax meal, and the sautéed onions and garlic. Pulse until combined, but NOT puréed. You may need to stop and scrape down the sides occasionally to ensure all the ingredients get incorporated.

Step 5

If the mixture seems too wet, add another tablespoon or two of flax meal. The mixture should hold together well when pressed with your fingers and not crumble.

Step 6

Form the mixture into 4 burger patties.

Step 7

Optional, place the patties on a plate in the fridge for 20 to 30 minutes to firm up.

Step 8

Bake the burger patties on the prepared baking sheet for 25 to 30 minutes, carefully flipping after 15 minutes.

Step 9

While the burgers are baking, make the Spicy Mayo, if using. Whisk all ingredients in a small bowl until smooth. Taste and adjust seasoning as needed.

Step 10

Serve on burger buns with the Spicy Mayo, if using, and any toppings of choice.