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Mexican Veggie Burger

Veggie Burger

Everyone loves a good burger right? Well check out these Mexican Veggie Burgers. I confess even I like a good burger though my daughter thinks I’m a bore when it comes to food with my healthy eating plans. She talks pizza, burgers and chicken wings and I say watercress, nuts and no thank you to sugar and butter. I managed to bring a smile to her face with this one though, a middle ground if you will. She was a little surprised to see what looked like big fat greasy burgers coming from my kitchen. She wasn’t far wrong, they were all burger but without the fat and grease. If the right ingredients are chosen burgers can be guilt free, I used kidney beans in these for protein.

 My relationship with food is changing everyday, food is to nourish the body and mind not just to fill the stomach. I have been searching to find ways of incorporating healthy green salads, seeds and nuts into our daily meals. With this in mind I decided to make a veggie burger with loads of grains and seeds, I called it Mexican veggie burger because of the lime, coriander, avocado and kidney beans that went into it. It’s loaded with zingy and aromatic flavors so be sure not to skip any of these, especially not the sliced tomatoes and avocado.
The kids loved this which is a big plus. Some of the patties were left in the fridge for 3 days before I used them up so I reckon it’s safe to make them ahead of time so long as you refrigerate them. I used my George Foreman grill to cook these Veggie Burgers. The George Foreman flattened the patties so if you want to keep them chunky feel free to fry them or bake them in the oven. I chose the grill to save time, oil and a dirty frying pan that I’d have to wash.

Mexican VEGGIE Burger

Prep Time: 10 minutes

Cook Time: 15 minutes

Number of servings: 8

Per Serving 284 calories

Fat 14 g

Carbs 36 g

Protein 12 g


Mexican VEGGIE Burger



1 tea spoon of coconut oil

2 cloves of garlic

1 white onion finely chopped

2 cans of kidney beans

15 table spoon of flax meal

1 table spoon of cumin powder

1 table spoon of paprika

1/4 cup of coriander

1/4 cup of dill

1 table spoon of lime juice

Salt & pepper to taste


Burger buns

Lettuce leaves

4 tomatoes

2 avocados

Peri peri sauce (optional)

2 limes

Bunch of coriander

Greek yogurt(optional) for kids instead of peri peri or ketchup


  1. Heat a pan with some coconut oil.
  2. Add the chopped onion and garlic and sautee till the onions are browned.
  3. Add the rest of the ingredients except the flax meal in a food processor and pulse for 20 seconds to obtain a chunky paste.
  4. At this stage the mixture will be quite sticky and loose.
  5. Add the flax meal gradually with one hand, using the other hand to fold the flax meal into the mixture. Keep adding till the mixture is holding together and less sticky
  6. Roll 8 little patties and flatten them.
  7. Use a George Foreman grill to cook the patties for between 10-15 minutes
  8. Assemble the burger with all the ingredients above

Veggie Burgers (1 of 1)-3

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