Gluten-Free Tex-Mex Veggie Burgers
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Gluten-Free Tex-Mex Veggie Burgers

Gluten-Free Tex-Mex Veggie Burgers

Corn Chex™ cereal brings fab flavor and texture to black-bean veggie burgers that are also gluten-free.

Servings: 36 servings (1 serving = 4 oz)
INGREDIENT
WEIGHT
MEASURE
Olive oil
3 oz
6 Tbsp
Onions, finely diced
1 lb 8.00 oz
4 1/4 cups
Roasted red peppers, finely diced, canned, drained
1 lb
2 1/4 cups
Black beans, canned, drained
2 lb
5 1/3 cups
Spinach, fresh, roughly chopped
1 lb 2.00 oz
18 cups
Finely diced jalapeño peppers, canned, drained
6 oz
1 1/2 cups
Kosher salt
1 Tbsp
Black pepper, finely ground
2 tsp
Cumin, ground
1 1/3 Tbsp
Chili powder
2 Tbsp
Garlic powder
1 tsp
Corn, IQF
1 lb
1 3/4 cups
Lime juice
4 oz
1/2 cup
Corn Chex™ Bulkpak Cereal (13326)
2 lb
32 cups
  1. Pre-heat a large, heavy-bottomed saucepan over medium-high heat.
  2. Add olive oil, onions and peppers to preheated pan; cook 2-3 minutes until tender, stirring frequently.
  3. Add remaining ingredients to onion mixture and cook an additional 3-4 minutes, stirring frequently; transfer mixture into large mixing bowl.
  4. Place 1/4 of onion mixture to bowl of food processor; pulse 1-2 minutes or until mixture is coarsely ground.
  5. Transfer to separate large mixing bowl; repeat with remaining onion mixture.
  6. Portion using a #8 scoop (4 oz); press to form patties 3/4 to 1-inch thick.
  7. Place patties on greased or parchment-lined sheet pans and bake.
BAKE:
TEMP
TIME
Convection Oven*
300°F
8-10 minutes
Standard Oven
350°F
15-17 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.

  • Veggie burgers can be served with a mixed green salad instead of a Gluten-free bun if desired.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • CCP: Hold veggie burgers under refrigeration <40°F until ready to bake. CCP: Cook veggie burgers to an internal temperature of >165°F and then hold at >140°F. CCP: Cooked veggie burgers must be cooled to 70°F within 2 hours. CCP: Refrigerate unused veggie burgers <40°F. CCP: Discard any unused veggie burgers after 2 days.
View Recipe Instructions

Nutrition Information

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Serving Size:
4 oz
Calories
180
Calories from Fat
30
% Daily Value
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
550mg
23%
Total Carbohydrate
34g
11%
Dietary Fiber
5g
22%
Sugars
4g
Protein
4g
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
45%
45%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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