Veggie Burgers

Vegetarian burgers can be made ahead of time and stored in the freezer. They can be served any time. To add some spice, top with salsa.

• Prep: 25 min
• Cook: 26 min
• Total: 51 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian

Tags

• quick
• healthy
• budget-friendly
• savory
• comfort food
• bake

Ingredients

• 1 can low-sodium whole kernel corn (finely chopped)
• 0.5 cup cornmeal
• 0.5 cup onion (finely chopped)
• 0.5 cup green bell pepper (finely chopped)
• 0.5 cup white rice (cooked)
• 0.25 teaspoon chili powder
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon cayenne chilies (seeds removed, finely chopped)
• 1 nonstick cooking spray
• 6 flour tortillas (6-inch size)

Instructions

1. In a large bowl, combine low-sodium whole kernel corn and cornmeal.
2. Add onion, green bell pepper, white rice, chili powder, and black pepper.
3. If using cayenne chilies, add them too.
4. Mix well.
5. Form the burger mixture into 6 equal patties about 1/2 inch thick, and refrigerate for 1 hour.
6. Preheat the oven to 350 °F. Spray both sides of the patties with nonstick cooking spray.
7. In a large pan, brown both sides of the patties over medium to high heat for 5 to 8 minutes.
8. Bake the patties in the oven for 10 minutes.
9. Toast the flour tortillas in the oven for 8 minutes.
10. Place patty on half of tortilla and fold tortilla over to serve like a taco.

Notes

Vegetarian burgers can be made ahead of time and stored in the freezer.

Nutrition (per serving)

• Calories: 212
• Protein: 5.7 g
• Carbohydrates: 40.7 g
• Fat: 3.7 g
• Fiber: 3.7 g
• Sodium: 358 mg
• Saturated Fat: 1.1 g
• Sugar: 5.5 g