Mexican Veggie Burger

Remember the days when you could make food for a party, and everyone was ok eating the same thing? I miss those days. Now we have to worry about food allergies and special diets. Lately, I’ve been making meatless meals for parties, and they have been a big hit. Let me explain that better. Vegetarian entertaining means I don’t have to make 3 different types of main dishes. For my Memorial Day BBQ, I’m grilling these Mexican Veggie Burgers. Yes. It’s not always about the carne or the pollo.

Mexican Veggie Burgers are delicious and full of amazing flavors. I make them with pinto beans and spices found in the Hispanic or Latin American aisle at Ralphs. They may be meatless but they’re certainly not tasteless.

I added toasted walnuts to this recipe. This is just for extra protein, not so much for flavor. You can also use toasted slivered almonds or cashews. Whatever your preferences is. Just go nuts! (winky face)

You want to let the burgers sit in the fridge for at least an hour before you move them over to the grill. Put the mixture in the fridge for an hour, then shape your burgers. Otherwise, you’ll be working with a big mess that a 2-year-old would love. After they are shaped, return them to the fridge for another hour. This is why I usually do this step the night before.

Get the grill screaming hot. The trick here is to oil up the grill nice and good. Your Mexican Veggie Burgers only need a few minutes on each side. I love the thrill of the grill marks. Don’t you?

For the toppings, I melted some ooey gooey Monterey Jack cheese. I also added some pickled jalapeños, pickled carrots, and salsa. (More yummy finds from the Hispanic aisle at Ralphs). Tell me that doesn’t look good! Happy Memorial Day!

1 can pinto beans, drained

1 bunch of cilantro, finely chopped

1 garlic, finely minced

1 ½ cup bread crumbs

1 tablespoon ground cumin

1 teaspoon ground oregano

1 jalapeno, finely minced

1 tablespoon salt

1 teaspoon pepper

1 egg

1 cup walnuts, toasted

Oil

¼ onion, chopped

Hamburger buns

Toppings: (optional)

Monterey Jack cheese

Avocado

Tomato

Salsa

Pickled jalapeños

Toast the walnuts in a large skillet.

Turn frequently. You don’t want them to burn. 3-4 minutes, until they are fragrant.

Grind in a blender. Set aside.

In a skillet, add oil and saute the onion until translucent. 2 minutes. Set aside.

Drain pinto beans and mash them in a bowl. Set aside.

In a large bowl, add ground walnuts, sauteed onion, cilantro, garlic, bread crumbs, cumin, oregano, jalapeño, salt, pepper, egg, and mashed pinto beans.

With clean hands, mix everything together.

Place the bowl in the fridge for 1 hour.

Take out from the fridge and form small burger patties.

If the mixture is too runny, add more breadcrumbs.

Place the patties in the fridge for another hour.

Oil the grill.

Grill burgers on high heat 3-4 minutes on each side.

Place a slice of Monterey jack on each patty for 1 minute, or until cheese is melted.

Put patty on the bread.

Top with your favorite toppings sliced pickled jalapeños, tomato, avocado, or salsa.

Enjoy!

For more recipe inspirations and coupons: TuRalphs.com

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.