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tex mex veggie burgers

Course dinner
Cuisine Mexican
Keyword dinner, weeknight meals, burgers, vegetables, veggie burger
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

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

  1. 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.
  2. Scoop out 1/4 cup of the mixture then shape it into a burger patty. Repeat until all of the mixture is gone.
  3. 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).
  4. Serve tex mex veggie burgers alone or on an english muffin (or bun) topped with coleslaw, avocado slices, and/or mayo!