Vegan Mexican Chickpea Burgers with Salsa
Hearty plant-based patties combining canned beans, corn, and Mexican spices with chipotle and cajun seasoning. Topped with fresh tomato salsa, guacamole, and optional nacho garnish. Pan-seared then finished in the oven for crispy edges and tender centers.
Ingredients
- 7 oz canned chickpeas, drained
- 3 ¼ oz canned red kidney beans, drainedpinto beans1:1legume
milder flavor
- 2 ¾ oz canned black beans, drained
- 7 oz canned corn, drained
- 2 whole green onions, finely chopped
- 1 whole small red chili pepper, finely chopped
- fresh cilantro, handful
- 1 tablespoon chipotle pureehot sauce1 tbspcondiment
adds smokiness differently; may increase liquid
- 5 tablespoon buckwheat flour
- lime juice and zest, from 1/2 lime, organic
- 1 tablespoon cajun spice mixchili powder + cumin + smoked paprika1 tbsp blendspice
approximates cajun profile
- 2 tablespoon extra virgin olive oil
- coconut oil, for pan-frying
- 2 whole ripe tomatoes, thinly sliced
- ½ whole red onion, finely sliced
- 1 whole fresh jalapeno, finely chopped
- 1 clove garlic, minced
- lime juice, from 1 lime
- guacamolehummus1:1spread
creamier base alternative
- 4 whole hamburger buns, gluten-free optional(optional)lettuce wrapswholebread sub
removes gluten entirely
- nachos(optional)
Instructions
- 1
Preheat oven to 350°F and line a baking sheet with parchment paper.
- 2
Add all burger ingredients to a food processor and pulse a few times until the mixture comes together, scraping sides as needed. Avoid overprocessing to preserve texture.
- 3
Form four burgers by hand: shape mixture into large balls, then flatten on the work surface. Place on baking sheet.
- 4
Heat a large non-stick skillet over medium-high heat with coconut oil. Pan-fry burgers two at a time until golden brown on both sides, about 2 minutes per side.
- 5
Transfer burgers to baking sheet and bake for 12 minutes.
- 6
While baking, combine all salsa ingredients in a bowl.
- 7
Assemble burgers: spread guacamole on buns, add burger, top with salsa and nachos if using.
Tips
Pulse the burger mixture briefly to maintain texture; overprocessing creates a paste rather than a chunky patty.
Use the oven step after pan-searing to ensure the burgers are cooked through without burning the exterior.
Drain canned beans and corn thoroughly to reduce excess moisture in the mixture.
Good to Know
Cooked burgers refrigerate up to 3 days. Salsa keeps 2 days covered. Uncooked patties freeze up to 1 month.
Form and freeze patties unbaked for up to 1 month. Thaw before cooking or add 2-3 minutes to pan-sear time. Prepare salsa up to 1 day ahead.
Serve warm with cold salsa. Offer lime wedges and hot sauce on the side.
Common Mistakes
Overprocess the burger mixture to avoid dense, paste-like patties that fall apart.
Skip draining the canned ingredients to avoid soggy, falling-apart burgers.
Use too much chipotle puree to avoid overwhelming heat that masks other flavors.
Substitutions
Gluten-Free Swaps
General Alternatives
removes gluten entirely
approximates cajun profile