Dinner/Mains

August 4, 2021

Veggie Fiesta Burgers with Cilantro Lime Mayo

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I enjoy burgers year-round, but it really feels like May is the unofficial/official start to burger season. The weather is warm and the days are longer, inviting you to sit outside to eat, and I really think burgers taste better when eaten outside. These Veggie Fiesta Burgers with Cilantro Lime Mayo can get a little messy (like all good burgers should), so eating outside is definitely recommended for easy clean-up!

I don’t always make homemade veggie burgers, because frozen ones keep getting better and they’re so convenient, but when I do make veggie burgers at home, I’m reminded how easy and delicious it can be. I think the best part of homemade veggies burgers is that you can make them nice and thick, which helps them stay tender and moist. These veggie burgers are baked in the oven, and they’re ready to serve that way, but you can also bake them and then finish them in a hot cast-iron pan or griddle for extra crispiness on the outside.

You can top these burgers with any of your favorite burger toppings. I’ve mixed up a Cilantro Lime Mayo, and topped them with lettuce and avocado slices. Other great toppings include sliced cheese, salsa, tomato, and/or onions. Serve them with tortilla chips, and go find a sunny spot to sit outside and enjoy!

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Ingredients assembled for Veggie Fiesta Burgers with Cilantro Lime Mayo
Assemble your ingredients.

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Mixing up Cilantro Lime Mayo in a bowl
Start by making the Cilantro Lime Mayo so that it has some time to sit in the fridge and allow the flavors to come together.

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Preparing veggies for the burgers
Next, chop the onion, bell pepper, and garlic. Saute onion and bell pepper for about 5 minutes, until beginning to soften, then add garlic and corn, and saute another minute. Remove from heat, and set aside to cool slightly.

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Mixing up the burger patties
Add drained, rinsed black beans to a large mixing bowl and mash with a fork. Add remaining burger ingredients, and mix well to combine.

Forming the veggie burger patties
Divide burger mixture into four equal portions. Use your hands to shape into four equal burger patties, and place them on parchment-lined baking sheet. (In the middle photo, I use a silicon ring mold intended for fried eggs to shape my burger patties.) Bake veggie burgers for 20 minutes total, flipping the burgers over halfway through.

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Veggie Fiesta Burger on a bun spread with Cilantro Lime Mayo surrounded by toppings including avocado and lettuce leaves
Top Veggie Fiesta Burgers with Cilantro Lime Mayo, lettuce, avocado slices, and/or your favorite burger toppings, and enjoy!

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Original publication date: May 3, 2021

Veggie Fiesta Burgers with Cilantro Lime Mayo

These Veggie Fiesta Burgers with Cilantro Lime Mayo can get a little messy (like all good burgers should), so eating outside in nice weather is definitely recommended for easy clean-up!

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

30

min

total:

45

min

Print It

Ingredients

15-oz. can black beans, drained and rinsed

1 Tbsp. avocado oil

1/2 red bell pepper, diced

1/2 yellow onion, diced

3 cloves garlic, minced

1/2 cup frozen corn kernels

1/2 cup panko bread crumbs

1 egg

1 Tbsp. Worcestershire sauce

1 Tbsp. chili powder

2 tsp. ground cumin

1/2 tsp.dried oregano

1/2 tsp. kosher salt


For Cilantro Lime Mayo:

1 cup mayonnaise

1 cup cilantro leaves and stems, loosely packed

Juice of 1/2 lime

1 Tbsp. honey or agave  

1/2 tsp. kosher salt


For serving:

4 burger buns

Sliced cheddar or pepperjack cheese (optional)

Lettuce leaves

Sliced avocado

Instructions

  1. Start by making the Cilantro Lime Mayo so that it has some time to sit in the fridge and allow the flavors to come together. Finely chop cilantro. Add chopped cilantro to a small mixing bowl with the mayonnaise, lime juice, agave and salt, and stir to combine. Place the bowl in the fridge while you make the burgers.
  2. Preheat oven to 375 degrees F. Line a small baking sheet with parchment paper, and set aside.
  3. In a small skillet on the stove, heat the avocado oil. Add the diced onion and bell pepper, and saute for 5 minutes, until just beginning to soften. Add minced garlic, and corn kernels, and saute another minute. Remove skillet from heat, and set aside to cool slightly.
  4. While the veggies cool a bit, in a large mixing bowl, place drained black beans. Mash black beans with a fork, leaving a few small pieces.
  5. To the mixing bowl with black beans, add the sautéed vegetables, bread crumbs, egg, Worcestershire sauce and spices. Mix well to combine.
  6. Divide the burger mixture into four equal portions. Use your hands to shape the mixture into burger patties (they will be fairly large/thick; you can make 5-6 smaller burgers, if you prefer), and place patties on a parchment-lined baking sheet.
  7. Bake burger patties at 375 degrees F for 20 minutes, flipping the burgers once halfway through.
  8. If you want to add cheese, top each burger with sliced cheese, and broil on high for several minutes, until the cheese melts.
  9. Serve burgers on buns, topped with Cilantro Lime Mayo and your favorite burger toppings (lettuce, onion, tomato, and/or sliced avocado).

You might also like

Cheesy Bean Burrito Bowls
Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes
Ultimate Caprese Sandwich

Hi there, I’m Kira!

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