Spicy Mexican Burgers
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 8 patties
Ingredients
1 cup black beans (cooked/canned & drained)
1 small red capsicum, deseeded
1 small red chile, deseeded
1 garlic clove, peeled
1 tsp salt
1 cup rolled oats (use certified gluten free if needed)
Instructions
Preheat a non-stick frying pan (I use cast iron) over medium heat.
Add all ingredients to a high speed blender and purée until smooth.
Spoon approx 1-2 tbs of mixture into frying pan and shape into a pattie with the back of a spoon.
Repeat with the rest of the mixture to make about 8 patties.
Fry for 3-4 minutes, flip and fry on the other side for a further 2 minutes.
Serve in a tortilla with avocado, capsicum, parsley (or cilantro, if you love it), and a vegan nacho cheese sauce.
Notes
Tip: you can store these burger patties in the fridge for quick meals/snacks! Will stay good for a few days (if they last that long.
From viedelavegan.com