I have a nice vegetarian recipe for you today. Sometimes I just feel a like having something light and meatless for lunch and that’s when I turn to veggie burgers. I know, I’m not the only one that likes to have some meatless options up my sleeve. This is a recipe for Chili Lime Veggie Cheeseburger, and it’s the best vegetarian burger that I’ve made so far!
As I mentioned above, I love to have at least one meatless/vegetarian option on our weekly menu. We are not vegetarian, hubby is actually quite a carnivore, but it’s nice to have a meatless day. The little man loves vegetables, even though he is much pickier these days than he used to be, I am still proud to say that my kid eats his veggies (better than meat).
Well, I love veggie burgers, but I find them to be tricky. They can be a hit or a miss when it comes to flavor and texture. I never order one in the restaurant because you just never know if they got it just right. I know that everyone has their own preference, I am just picky. So, I stick to making my own recipes for those dishes that I am the pickiest.
I’ve actually been working on the “perfect” veggie burger recipe for years! I remember my first attempt at making a vegetarian burger, it was a disaster. Since then, I’ve perfected my methods and flavor combinations I’m getting closer and closer to perfection (although, that largely depends on personal taste)! This one is definitely the best yet.
Tips for Making Vegetarian Burgers:
There are a few tricks that I’ve noticed to make the veggie burger special.
- The tomato paste, it brings the burger a touch of special flavor and when combined with carrots, while cooking, it’s just perfection.
- I found that pinto beans are better than black beans when it comes to flavor and texture.
- Another trick it the sauce. I make sour cream or plain yogurt sauce with complimentary flavors of the veggie burger and it adds a special, cooling touch.
Chili Lime Vegetarian Burger
- For Burger:
- 16 oz can of pinto beans drained very well
- 2 tbs olive oil
- 1 large shallot
- 1 medium carrot
- 3 medium mushrooms
- 1/2 large red bell pepper
- 2 garlic cloves
- 1/2 tbs tomato paste
- 1/4 tsp dry red pepper flakes
- 1/2 cup chopped green onion
- 1/2 tbs minced fresh dill weed
- 1 egg
- 1/2 cup bread crumbs
- Zest from 1 small lime
- 1/2 tsp chipotle chili powder
- 3/4 cup shredded sharp cheddar
- 3 tbs olive oil
- For Sauce:
- 1/4 cup of sour cream
- 1/8 tsp chili powder
- 1 tbs chopped green onion
- 1 tsp minced fresh dill weed
- Drain your beans very well and finely chop all the vegetables.
- Preheat a medium cooking pan, on medium heat, and add the olive oil and chopped veggies (shallot, carrots, bell pepper). Add tomato paste, salt, red pepper flakes and minced garlic. Saute, stirring occasionally, until the veggies are soft.
- Place the beans in the food processor, add the cooked veggies, green onion and dill weed. Pulse a few times, don't puree.
- Transfer the veggie mixture unto a mixing bowl, add the egg, bread crumbs, zest, chili powder and cheese. Mix well until all incorporated.
- Preheat the cooking pan again and add the olive oil.
- Drop about 1/2-cup-spoonfuls of the veggie burger mixture into the pan and shape them into patties. Cook on medium heat for about 7 minutes on each side (until nicely browned).
- For the sauce: combine sour cream, chili powder, salt, green onion and dill weed in a small bowl and mix well.
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