Craving a spicy taco burger? Be bold and give this vegetarian burger recipe a whirl!

Spicy Vegetarian Burger Recipe Saves Money

I don’t know about you, but I get tired of the usual burger offerings at restaurants or from the frozen food section. Not to mention that prepared fake meats get pricey. I have nothing to compare it to, I guess, since I don’t buy real meat, but paying $1.25 a burger seems a little steep.

For about $4.00 (and your time) you can make a dozen vegetarian taco burgers at home. They freeze well and pair perfectly with guacamole and fresh, homemade burger buns. So far, my testers (meat-eating students at the school where I work and other non-vegetarian friends and family members) love my burgers and finish every bite. Then they ask for seconds.

If you purchased vegetarian beef flavored textured vegetable protein in order to make the chili recipe, you might wonder what to do with the leftovers. Here you go! The perfect solution. While you’re at it, you might as well make a double or triple recipe and freeze the leftovers for later.

Homemade taco burgers and whole-wheat buns are the perfect meal-in-a-hurry, which means I have more time to invest in myself and proper self-care. One of my favorite things to do with my extra time? Go on a walk with my family after supper! What do you like to do?

Save money and make your own vegetarian burgers! Spicy taco burgers take less time than a trip to the grocery store. #burger #veggieburger #recipe Click To Tweet Print

Spicy Vegetarian Taco Burger

Author: Anita Ojeda
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes

Print Recipe

Description

Tasty, quick, and nutritious, this vegetarian burger will become a family favorite! They’re even gluten-free (just make sure you use gluten-free oats).

Scale

Ingredients

2 cups beef or taco flavored TVP
1/2 onion, chopped
1 Tbs. oregano
1/2 tsp. cumin
2 cups boiling water
1 tsp. cayenne
1/4 cup flax seeds
1 cup rolled oats

Instructions

Boil the water. vegetarian burger

Measure the TVP into a medium mixing bowl and add the spices (you may want to add 1/2 tsp. salt).

Pour the boiling water on top of the TVP and spices mixture and allow to hydrate for 10 minutes.

In a blender, whiz the oats and flax seeds until they turn into a flour-like consistency. Add the oats and flax seeds to the hydrated TVP and mix well.

Add the chopped onions and the four eggs and mix well.

Heat a non-stick frying pan over medium heat and coat it with a small amount of olive oil. Use a large ice-cream scoop (or a half a cup measuring cup) to place 4-5 burgers at a time in the frying pan. Flatten each burger and allow it to brown on each side about 6-8 minutes.

Serve hot with homemade whole-wheat burger buns!