Happy 4th of July everyone.
If you are in the USA, I hope you are enjoying a wonderful day of fireworks and cookouts with friends and family.
I have always loved July 4 because it represents new beginnings and a commitment to freedom.
No matter how many times I see the American flag, I still stop and pause, and think about what it represents. It is a very good day to remember, there is always hope. Have a safe and happy holiday everyone.
On to food and my spicy burger.
I really wanted to spice things up for the 4th, so I made this “some like it hot” no beef jalapeño spicy burger with a slice of vegan cheese.
What I love about this recipe is that it holds together on the grill, and has a good texture and flavor.
The best part is when your carnivore friends fall into post-animal protein stupor, you will want to run a marathon after devouring one of these scrumptious, high-protein, plant-strong burgers.
Hope you enjoy this no beef jalapeño spicy burger as much as we did.
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Thanks for stopping by and hope you have a peaceful and compassionate day.
“Some Like It Hot” No Beef Spicy Burger
- 2½ Tbsp ground flaxseed
- 1 cup cooked lentils
- ¾ cup cooked white short grain rice
- 1 cup of pecan nuts, finely processed
- ½ cup chopped green onion
- ½ cup finely chopped portabello mushroom
- 1 cup cup oat flour, or other flour of your choice (oat will keep it gluten-free)
- 2 slices wholewheat bread (or gluten-free), finely processed
- ⅓ cup sunflower seeds, finely processed
- ½ tsp baking powder
- ½ tsp salt
- a sprinkle of red pepper flakes
- 2 cloves garlic, minced
- ¾ teaspoon dry mustard
- 2 teaspoons Tajin clasico seasoning or taco seasoning
- ½ teaspoon habanero or other chile powder and some for dusting
- 2 Tbsp smoky chipotle barbecue sauce (or your favorite)
- 4 fresh jalapeno peppers, grilled, sliced
- 4 slices vegan pepper jack cheese
- a few twists of fresh ground pepper
- Burger buns
- Make your flax egg mixture. In a small bowl, whisk together powdered flax seed & ½ cup warm water until well blended and thick. Place your flax egg mix in the fridge for at least 15 minutes but ideally closer to an hour.
- Meanwhile, boil your rice and lentils seperately making sure they don't get too mushy
- Process seperately (but using same processor) the pecan nuts, sunflower seeds and whole wheat bread - place in large bowl
- Finely chop your onion and mushroom and add to large bowl.
- Add all the remining ingredients except for flax-seed egg mixture and combine well
- Then add in the flax egg mix, and using your hands continue to mix until well combined
- Form into tight round patties and transfer onto a pre-greased baking tray, and place in the freezer for 20 to 30 minutes. This helps bind them.
- Dust the burger on both sides with habanero powder. Place on barbecue grill for 5 to 6 minutes on each side, until they have a deep golden colour - add cheese on first turn cover grill to melt.
- Meanwhile grill your jalapeno peppers.
- Lightly toast the inside of the burger bun, place the patty on the bottom bun and layer with grilled sliced jalapenos. Top it off with some avocado and hot sauce.
- You can also bake the burgers in a 400 degree F oven for approximately 15 minutes on each side until golden.
- Freeze extra uncooked burgers for another day.