Well it’s almost the end of January and we have been watching our calories, we are not doing to bad, but there is always room for improvement. I have been combing my old notes looking for low calorie recipes that I made for the health food café where I used to work. We made many types of meatless veggie burgers. We did some experimenting and finally settled on a couple of the recipes. One was a Mexican spicy veggie burger, not hot, just a good heat where it was enjoyable to eat without reaching for the water. We also made a plain veggie burger.
Here is a food stretcher recipe for when meat is in short supply. Of course you will have to store a supply of dry beans or canned ones; I used refried beans or kidney. You can use the beans of your choice.
Mexican Spicy Veggie Burger
- 1 can of refried beans or 1 can of regular beans, or the equivalent in fresh cooked beans (drain and mash)
- ½ cup onion, coarsely chopped
- ½ green pepper, coarsely chopped
- 1 cooked carrot, mashed
- 1/8 cup salsa hot or mild or your homemade one (you can use cayenne also) 1/4 tsp or to taste.
- 1-cup breadcrumbs or panko
- ½ cup flour wheat flour, I have also used rice flour
- 1/2 tsp black pepper
- 1 pinch of lemon peel
- Dash of chili powder
Mix all the ingredients together, add more flour if needed for a easy to handle mixture when forming the patties. You can either shape it into a patty or roll into a ball and smash it down with your hand. Bake at 400 degrees for 15 to 20 minutes until just browning.
If you freeze these don’t cook them all the way because when you reheat they get dry. I use them up right away so no leftovers. My husband who is a meat lover, will happily eat these Mexican spicy veggie burgers.
Remember you can add items, if you like to make it your own. Some of our clients added veggies like broccoli and potato, so use your imagination and see what taste good.