Spicy Vegan Chili Burger


Spicy VeganYield: 4 Large Patties


  • 15 ounce can of kidney beans, drained
  • 1 1/2 cups cooked brown rice, short grain (the stickier the better)
  • 1/2 tsp liquid smoke
  • 1 tsp apple cider vinegar
  • 2-4 Tbsp nutritional yeast
  • 2 tsp hemp seeds
  • 1 tsp salt-free chili spice powder (blend)
  • 3/4 tsp paprika
  • 1/4 cup red onion, diced
  • 1/3 cup finely chopped kale
  • 3 cloves garlic, chopped
  • 1/2 link (about 1/3 cup) of Spicy Vegan Sausage, diced (optional)
  • *Field Roast or Tofurky brands
  • 1/4 tsp salt
  • fine black pepper to taste

*”salt-free chili powder” contained black pepper, paprika, onion, garlic, ground chili, turmeric and more.

optional add-in’s:

  • roasted corn
  • chopped peanuts
  • lentils
  • chopped bell pepper
  • parsley
  • ground flax seeds
  • diced cooked sweet potato
  • drizzle of pumpkin seed oil
  • my fave… diced jalapeño and/or cayenne for more HEAT

For burger assembly

  • Sprouted Wheat Buns
  • spicy mustard and chipotle vegan mayo (a dash of chipotle powder to regular vegan mayo)
  • tomato + onion + lettuce +sprouts
  • avocado tossed in lemon juice and pepper


  1. Add your cooked brown rice and drained kidney beans to a large mixing bowl. With a large fork, mash the kidney beans. Mash at least 60-75% of the beans to create a pasty texture.
  2. Toss in all the remaining ingredients – add the nutritional yeast one teaspoon at a time and use to thicken as needed. It also adds a lot of savory cheesy flavor.
  3. Heat 1 Tbsp of safflower oil in a large sauté pan.
  4. Shape patties. You should get about 4 large patties from this recipe.
  5. Add patties to sizzling hot oil. Allow patties to absorb some of the oil then quickly flip so that each side gets a thin layer of oil for the sauté process.
  6.  Cook about 3 minutes on each side. You want the burgers to be well-browned, but not burnt. I like to finish my burgers in the oven by baking at 350 for about ten minutes – this really crisps the edges up nicely. This step is optional though.
  7. Remove from oven or sauté pan and place on a plate until ready to assemble burgers.

No Fry Method! Yes, you could absolutely just bake these burgers in the oven. I’d suggest 375 degrees for 15-20 minutes. Or do a combo method of a quick sauté then finish in the oven to bake.

Assemble with: green leaf lettuce, sprouts, avocado, chipotle vegan mayo, spicy mustard, tomato, dash of pepper, and sprouted wheat buns. Serve warm.


Courtesy of: Lunch Box Bunch 

Spicy Roasted Shrimp Sandwich + Chipotle Avocado Mayo

Prep Time:  15mins

Cook Time: 10mins

Total time: 25mins

Yield: 4 servings


  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • Chipotle avocado mayonnaise
  • 1 baguette, cut it into 3-4 equal pieces, toasted, for serving
  • Romaine lettuce leaves, for serving
  • Sliced avocado, for serving

For Avocado Mayonnaise:

  • 1-3 chipotle peppers, in adobo sauce
  • 1 avocado, pitted and chopped
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • Juice of 1 lime
  • 1/4 teaspoon salt


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • To make the chipotle avocado mayonnaise, combine chipotle peppers, avocado, mayonnaise, Greek yogurt, lime juice and salt in the bowl of a food processor; set aside.
  • In a large bowl, combine shrimp, olive oil, cumin, garlic powder, chili powder, salt and pepper, to taste.
  • Place shrimp mixture onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
  • Serve sandwiches on a baguette with romaine lettuce, avocado, shrimp and chipotle avocado mayonnaise.

Courtesy of Damn Delicious