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Mexican Veggie Burgers with Grilled Pineapple, Avocado and Jalapeno Ketchup

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Mexican Veggie Burgers with Grilled Pineapple, Avocado and Jalapeno Ketchup

Mexican Veggie Burgers with Grilled Pineapple, Avocado and Jalapeno Ketchup
Aimee Herring
Provided by:
total prep
Taco seasoning isn't just for tacos It's an ethnic spice blend that helps save time when added to Mexican-inspired dishes such as this healthy south-of-the-border vegetarian burger. Black beans and kidney beans are the base, specked with colorful sauteed vegetables. Grilled pineapple and sliced avocado are fun alternatives to the standard tomato-and-lettuce burger toppings. An easy jalapeno ketchup finishes the dish for that extra Mexican touch.


  • 1 16-oz. can black beans, drained
  • 1 16-oz. can kidney beans, drained
  • 1 tablespoon olive oil
  • 2 carrots, finely diced
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 cup fresh or frozen corn kernels
  • 1 package taco seasoning
  • 1 tablespoon chopped cilantro
  • 1 cup whole wheat breadcrumbs
  • 1 egg, beaten
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil for cooking
  • 8 round pineapple slices, 1/8 -inch thick
  • 1 avocado, thinly sliced
  • Cilantro leaves
  • 8 whole grain hamburger buns, toasted
  • 1/2 cup jalapeno ketchup*


  • Gather these tools: cutting board, chef's knife, dry measuring cups, measuring spoons, large mixing bowl, fork, grill or grill pan, small saucepan, wooden spoon, saute pan, offset spatula

    Mash the black beans and kidney beans together in a large bowl and set aside.
  • In a large saute pan over medium heat, saute the carrots, onions, and peppers in the olive oil for about 6-8 minutes, or until softened. Add the corn and saute for one more minute.
  • Add the vegetables to the mashed beans, along with the cilantro and taco seasoning. Mix well, then add the beaten egg and breadcrumbs. Stir well to incorporate and season with salt and pepper to taste.
  • Using a 1/2 cup measuring cup, divide the mixture into 8 equal portions and form into patties. Place in the refrigerator for 30 minutes.
  • Meanwhile, prepare the grilled pineapple and jalapeno ketchup. Grill the pineapple slices on a hot grill or grill pan for 1 minute per side, until grill marks appear. Set aside.
  • Heat a large nonstick saute pan over medium heat; remove the veggie burgers from the refrigerator. Drizzle 1 tablespoon vegetable oil in the pan and cook 4 of the veggie burgers for 3 minutes per side, until golden brown. Repeat with the remaining 4 burgers.
  • Serve the burgers on toasted buns with the grilled pineapple, sliced avocado, cilantro leaves, and jalapeno ketchup.
  • The veggie burgers may be prepared in advance, refrigerated up to two days, and cooked in the pan just before service. Alternatively, the veggie burgers may be prepared, frozen, and defrosted before being cooked in the pan. The jalapeno ketchup may be stored in an airtight container up to one week.
  • *Related recipe: Jalapeno Ketchup