Mexi Vegetarian Burger Patties
Preparation time: 25mins //Ā Serves 4
- 1½ tsp ground cumin
- 1 tsp paprika
- ¾ cup quinoa flakes
- 1 x 400g tin of red kidney beans, drained and rinsed
- 1 jalapeno (optional to taste)
- handful of fresh coriander
- dash or two of Tabasco sauce
In a fry pan dry roast the cumin and paprika with the quinoa flakes over a low to medium heat for just a few minutes until the spices become fragrant and the quinoa flakes begin to very lightly golden, set aside.
In a food processor combine the kidney beans with the jalapeno and fresh coriander, whiz to combine adding the quinoa and spice mixture gradually until it comes together to form a nice soft mince, season with salt flakes and Tabasco to taste.
Using your hands pressing the mixture together form the mince into four good-sized patties, set aside.
Heat a small about of rice bran or vegetable oil in a grill pan or using a BBQ grill cook the patties over a medium heat for a few minutes on each side until golden and cooked through, set aside.

Mexi Burgers
- Mexi Burger patties
- 4 larger burger buns, lightly toasted
- 2 avocados, thickly sliced
- ¼ red onion, thinly sliced
- 2 tomatoes, thinly sliced
- crispy lettuce leaves
- habanero or your choice of spicy chilli sauce or mild salsa
- sour cream and dairy or non-dairy cheese (optional)
Top the bottom bun with lettuce leaves, mexi burger, chilli sauce or mild salsa, avocado, tomato, red onion and cheese or sour cream if using.
A super tasty and quick to prepare vegetarian burger, enjoy!!