Veg Mex Burger

Preparation: 10 minutes

Cooking: 18-20 minutes

Makes: 7

Level: Easy

Ingredients for the burgers

-175g of pinto beans (Washed & drained)

-250g of cooked quinoa (I used mixed red & white)

-6 tablespoons of tomato paste/puree

-2 teaspoons of onion granules

-1 & 1/4 teaspoons of garlic granules

-1 teaspoon of chilli flakes

-1/2 teaspoon of salt

-40g of gluten-free breadcrumbs


Ingredients to garnish

-Burger buns 

-Mexican salsa


-Whole green jalapenos

-Lettuce leaves

-Large tomato slices

-Red onion (Finley sliced)


Step 1- Pre-heat your oven to 180degrees c and line a baking tray with greaseproof paper.


Step 2- Place the pinto beans into a bowl and mash.

Step 3- Add in the cooked quinoa, tomato paste, onion granules, garlic granules, chilli flakes, salt and mix until fully combined.

Step 4- Form into patties and roll into the breadcrumbs to cover each pattie, then place them onto the lined tray.

Step 5- Pop the burgers into the oven for 18-20 minutes.
Turn them over half way to get an even golden colour.


Step 6- Once cooked and crispy, put the burgers together.


Step 7- Place lettuce leaves on the bun, add on the burger, then guacamole, jalapenos, tomato slices, onion, salsa and finish with the bun.

Best enjoyed fresh, immediately.

Recipe by Holly-Jade

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