I received free samples of Cabot Cheese mentioned in this Tex Mex Veggie Burgers post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
Okay now that all that legal mumbo jumbo is outta the way lets talk about these Tex Mex Veggie Burgers! I have always loved a good veggie burger but I especially love them now because they are a great family friendly meal! Tom and I can eat them with buns and toppings like normal burgers but then I can break up the burger and give it to Killian as pieces on this little plate. Veggie burgers in general are a great way to incorporate vegetables into your child’s diet but these Tex Mex Veggie Burgers are especially great!
So what all is in these Tex Mex Veggie Burgers you ask? Well, we’ve got cooked farro >> one of my favorite grains since it’s a protein and fiber-packed whole grain that is rich in nutrients, minerals, and antioxidants but feel free to use brown rice if you prefer. I don’t recommend using quinoa in this recipe though because a larger grain is helpful for getting these guys together. Ok so after farro we’ve got… panko bread crumbs (my favorite kind of bread crumbs so crunchy), shredded Cabot Vermont Sharp Cheddar cheese, sweet corn, eggs, and all the yummy “tex mex” spices like garlic, cumin, and chili powder! Simple yet flavorful ingredients for an easy and budget friendly weeknight meal. Can’t beat that!
Let’s back up to this cheese situation now though… usually I just go for the normal straight up kroger brand or kraft shredded cheese and they are fine. BUT y’all this Cabot cheese is like crazy creamy and the flavor… SO SHARP and amazingggggg. I honestly didn’t expect there to be a difference but THERE REALLY IS ONE. And I’m 100% not just saying that because I was gifted some cheese. Just “fine” cheese is not okay, get the good stuff and Cabot is where it’s at!
Had you ever heard of Cabot Cheese before this? Well if not, they are a cooperative owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers >> I just love that part! All their cheddars are 100% naturally lactose-free (this blew my mind), aged, and gluten-free! Also, in addition to a full line of cheeses, Cabot makes greek yogurt, sour cream, cottage cheese, and butter!
Let’s get to that recipe now >> Tex Mex Veggie Burgers stat!
tex mex veggie burgers
Ingredients
- 1 cup cooked farro (can sub brown rice or barley)
- 1/2 cup panko bread crumbs
- 3/4 cup (about 6oz) shredded Cabot Vermont Sharp Cheddar cheese
- 1 cup sweet corn (drained from a can)
- 3 tbsps freshly minced cilantro
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- healthy pinch salt and pepper
- 2 large eggs beaten
- 2 + tbsps butter
- optional serving items: english muffins or burger buns, pre-packaged dry coleslaw, avocado slices, and/or mayo
Instructions
- Combine cooked farro, panko bread crumbs, shredded Cabot cheddar, corn, minced cilantro, garlic powder, ground cumin, chili powder, salt, pepper, and beaten eggs in a large bowl until well combined.
- Scoop out 1/4 cup of the mixture then shape it into a burger patty. Repeat until all of the mixture is gone.
- Heat butter in a large skillet over medium heat. Once butter is melted, add the patties then cook for 2-3 minutes on the first side, then flip, and cook for an additional 2-3 minutes on the second side or until golden and slightly crispy. Repeat with remaining patties (you’ll likely need to do this in batches so feel free to add more butter to the pan for cooking).
- Serve tex mex veggie burgers alone or on an english muffin (or bun) topped with coleslaw, avocado slices, and/or mayo!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your tex mex veggie burgers in action. Peace!
xo
– ab
p.s. more veggie burger recipes here!