Take Me to Texas Southwestern Burgers from Great Vegan BBQ Without a Grill

Summer might be winding down, but that doesn’t mean you’ll need to miss grilled food. The mother-daughter duo behind Veganosity, Linda and Alex Meyer, released a cookbook this year that will fulfill every craving – even if you’re stuck indoors. Great Vegan BBQ Without a Grill is a delicious collection of plant-based ribs, steaks, kabobs, sides, and more smoky favorites. And yes, there are several unique veggie burgers. As a sample, Linda is sharing this beloved recipe for Take Me to Texas Southwestern Burgers with us today:

Before Alex was born, my husband and I used to fly to Dallas when we needed to get away from the Chicago winter. We loved the city, the weather and the food. I can’t remember the name of the restaurant that we used to go to for lunch, but they had an incredible black bean burger that I absolutely pined for when we were back in the Midwest. That burger had all of the flavors of one perfectly spicy taco, and I’m a big fan of tacos. The savory spices, jalapeño, black beans and garlic were reminiscent of my favorite veggie tacos, and that’s why I had to replicate that burger for this cookbook. I hope you enjoy it as much as I do. This is so good with our Carolina Coleslaw (page 121) and Southern-Style Creamy Potato Salad (page 117).

Special Diet Notes: Take Me to Texas Southwestern Burgers

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Linda and Alex Meyer

Take Me to Texas Southwestern Burgers

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This recipe is reprinted with permissions from Great Vegan BBQ Without a Grill: Amazing Plant-Based Ribs, Burgers, Steaks, Kabobs and More Smoky Favorites by Linda Meyer and Alex Meyer. See the post above to learn why this is one of Linda's favorite veggie burger recipes.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 burgers

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 5 tsp 25 ml extra-virgin olive oil, divided
• 1 red onion finely diced
• 1 large or 2 small jalapeño peppers seeded and finely diced
• 1 red bell pepper seeded and finely diced
• 2 garlic cloves minced
• 2 15-oz [425-g] cans black beans
• 1 cup 90 g oat flour (certified gluten-free, if needed)
• 2 teaspoons 5 g ground cumin
• 1 teaspoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground sea salt
• Black pepper to taste
• 2 tablespoons 30 ml aquafaba
• 6 vegan hamburger buns gluten-free, if needed

Toppings

• Romaine lettuce
• Tomato slices
• Sliced red onion
• Avocado slices

Method

 

1. Heat 2 teaspoons (10 ml) of the oil in a large grill pan or skillet on medium heat. Add the onion, jalapeño and bell pepper and stir evenly throughout the pan. Cook for 4 minutes, stirring frequently. Add the garlic, stir to combine and cook for 1 minute. Let cool.
2. Drain the beans (reserve the liquid) and rinse well. Put the beans in a food processor and pulse until the beans are mostly creamy, approximately fifteen to twenty pulses. Scrape the beans into a mixing bowl and add the onion and pepper mixture, oat flour, cumin, chili powder, smoked paprika, salt, black pepper and aquafaba, stir until completely combined and sticky. Divide the mixture into 6 parts, roll into balls and form into patties.
3. Heat a grill pan or skillet on medium-high heat and brush with olive oil. Add the burgers, cover and cook for approximately 10 minutes per side, or until they’re heated through and are golden brown with grill marks. Put the burgers on the buns and add the lettuce, tomato, sliced onion and avocado on top of the burger.

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