Avant Garde Vegan Mexican Burger Recipe to Try Today

Welcome to a culinary adventure that reinvents the classic burger with a bold and innovative twist! Our Avant Garde Vegan Mexican Burger combines the vibrant flavors of Mexico with the cutting-edge creativity of modern vegan cuisine.

Whether you’re a devoted plant-based eater or simply looking to impress your guests with something extraordinary, this recipe offers a delicious fusion of smoky chipotle, fresh avocado, and a unique, hearty patty crafted from wholesome ingredients.

This burger isn’t just about taste; it’s a feast for the eyes and a celebration of texture and color. From the toasted, lightly spiced buns to the zesty, creamy sauces and crisp vegetable layers, every bite delivers a harmonious balance of heat, creaminess, and crunch.

Plus, it’s easy to make at home, perfect for gatherings or a special weeknight dinner. Let’s dive into why this recipe deserves a spot on your menu!

Why You’ll Love This Recipe

This Avant Garde Vegan Mexican Burger stands out for its innovative use of plant-based ingredients that pack a punch of authentic Mexican flavor. The burger patty combines black beans, quinoa, and roasted corn for a protein-rich and satisfying base.

Infused with smoky chipotle and fresh cilantro, it brings an exciting depth to each bite.

The toppings are equally impressive: creamy avocado-lime spread, pickled red onions, and a vibrant tomato salsa add layers of freshness and acidity that cut through the richness. The burger bun is lightly toasted with a hint of chili powder, elevating the flavor profile even further.

Whether you’re vegan or just looking for a healthier, more exciting burger alternative, this recipe is sure to become a favorite.

Additionally, making your own vegan burger from scratch allows you to customize flavors and textures, making it not only tasty but also nutritious and satisfying. Don’t forget to check out our Hamburger Bun Sourdough Recipe for a perfect homemade bun to complement this creation!

Ingredients

• For the Patty:
• 1 cup cooked black beans, drained and rinsed
• ½ cup cooked quinoa
• ½ cup roasted corn kernels
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced
• 2 tbsp ground flaxseed mixed with 5 tbsp water (flax egg)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)
• For the Avocado-Lime Spread:
• 1 ripe avocado
• Juice of 1 lime
• 1 tbsp vegan mayonnaise
• Salt to taste
• For the Pickled Red Onions:
• 1 small red onion, thinly sliced
• ½ cup apple cider vinegar
• ½ cup water
• 1 tbsp sugar
• 1 tsp salt
• For the Tomato Salsa:
• 2 medium tomatoes, finely chopped
• 1 small jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste
• Additional Toppings:
• Fresh lettuce leaves
• Vegan cheddar slices (optional)
• Hamburger buns (see our Hamburger Bun Sourdough Recipe for homemade buns)

Equipment

• Mixing bowls
• Food processor or blender
• Large skillet or frying pan
• Baking sheet or tray
• Measuring cups and spoons
• Knife and chopping board
• Small jar or container for pickling onions
• Spatula

Instructions

1. Prepare the Flax Egg: In a small bowl, combine 2 tablespoons of ground flaxseed with 5 tablespoons of water. Stir well and let it sit for 10 minutes until it thickens.
2. Make the Pickled Red Onions: In a small saucepan, heat apple cider vinegar, water, sugar, and salt until the sugar dissolves. Place sliced onions in a jar and pour the hot liquid over them. Let cool, then refrigerate for at least 30 minutes.
3. Prepare the Burger Patty Mixture: In a food processor, pulse the black beans just until slightly mashed but still chunky. Transfer to a large bowl and add cooked quinoa, roasted corn, chopped onion, garlic, minced chipotle pepper, smoked paprika, cumin, chili powder, salt, and pepper.
4. Add the flax egg: Stir the thickened flaxseed mixture into the bowl. Mix everything thoroughly until combined but not too wet—if needed, add a tablespoon of flour or breadcrumbs to bind.
5. Shape the Patties: Divide the mixture into 4 equal portions and shape each into a firm patty about ¾ inch thick.
6. Cook the Patties: Heat olive oil in a large skillet over medium heat. Cook each patty for about 5-6 minutes per side until crispy and golden brown. Remove and set aside.
7. Make the Avocado-Lime Spread: Mash the avocado in a bowl. Add lime juice, vegan mayonnaise, and salt. Mix until smooth and creamy.
8. Prepare the Tomato Salsa: In a small bowl, combine chopped tomatoes, jalapeño, cilantro, lime juice, and salt. Stir well.
9. Toast the Buns: Lightly brush the hamburger buns with olive oil and sprinkle with a pinch of chili powder. Toast them in a skillet or oven until golden.
10. Assemble the Burger: Spread a generous layer of avocado-lime spread on the bottom bun. Add lettuce leaves, then the warm patty. Top with a slice of vegan cheddar (if using), pickled onions, and a spoonful of tomato salsa. Cover with the top bun.

Tips & Variations

For extra smokiness, try adding a dash of liquid smoke to the burger mixture.

If you prefer a gluten-free option, substitute breadcrumbs with gluten-free oats or almond flour.

Try swapping the black beans with pinto beans or chickpeas for a different texture and flavor.

For a spicy kick, add sliced pickled jalapeños or a drizzle of your favorite hot sauce.

You can also experiment with different buns like our Green Chile Cheese Bread Recipe to add more Mexican flair to your burger experience.

Nutrition Facts

Serving Suggestions

This avant garde vegan Mexican burger pairs beautifully with crispy sweet potato fries or a vibrant Mexican street corn salad for a complete meal. For a refreshing contrast, try serving it alongside our Green Goodness Juice Recipe—the freshness of the juice perfectly balances the smoky, spicy flavors of the burger.

For those who love dips, a side of vegan chipotle ranch or guacamole will elevate the experience. You can also complement the burger with a light, zesty cabbage slaw to add crunch and freshness.

Conclusion

Our Avant Garde Vegan Mexican Burger isn’t just a meal; it’s a celebration of flavors, textures, and creativity. This recipe proves that vegan cooking can be exciting, bold, and deeply satisfying.

From the hearty black bean and quinoa patty to the creamy avocado spread and tangy pickled onions, every element has been thoughtfully crafted to deliver an unforgettable bite.

Whether you’re cooking for friends, family, or just treating yourself, this burger offers a delicious way to explore Mexican-inspired flavors through a vegan lens. Don’t hesitate to experiment with the toppings and sides to make it your own.

And if you want to extend your plant-based culinary journey, be sure to check out other fantastic recipes like our Kodiak Banana Muffins Recipe or Half Runner Beans Recipe for wholesome treats and sides.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Avant Garde Vegan Mexican Burger”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A bold fusion of Mexican flavors meets plant-based innovation in this vibrant vegan burger. Featuring smoky chipotle jackfruit and avocado crema, it’s a fresh twist on a classic favorite.”, “prepTime”: “PT20M”, “cookTime”: “PT25M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups young green jackfruit, shredded”, “1/2 cup black beans, mashed”, “1/4 cup finely chopped red onion”, “2 cloves garlic, minced”, “1 chipotle pepper in adobo, minced”, “1/2 teaspoon smoked paprika”, “1/2 teaspoon ground cumin”, “1 tablespoon lime juice”, “4 whole wheat burger buns”, “1 avocado”, “1/4 cup vegan sour cream”, “1 cup shredded lettuce”, “1 medium tomato, sliced”, “Fresh cilantro leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat a skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “In a bowl, combine jackfruit, black beans, red onion, garlic, chipotle pepper, smoked paprika, cumin, and lime juice.”}, {“@type”: “HowToStep”, “text”: “Form mixture into 4 patties.”}, {“@type”: “HowToStep”, “text”: “Cook patties in the skillet for 5-7 minutes per side until browned.”}, {“@type”: “HowToStep”, “text”: “Mash avocado with vegan sour cream to make a creamy avocado crema.”}, {“@type”: “HowToStep”, “text”: “Toast burger buns lightly.”}, {“@type”: “HowToStep”, “text”: “Assemble burgers with lettuce, tomato, jackfruit patty, avocado crema, and cilantro.”}, {“@type”: “HowToStep”, “text”: “Serve immediately.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “12 g”, “fatContent”: “14 g”, “carbohydrateContent”: “38 g”}}