Spicy Veggie Burgers

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Serves 12

Serve these hearty veggie burgers on whole grain buns and your favorite condiments with a side of veggies!!!

Ingredients:

  • 4 cup cooked brown rice
  • 4 cup cooked black beans, smashed and whole
  • 1 diced jalapeno
  • 1 potato, cooked and smashed
  • 1 cup diced tomato
  • 1 cup diced roasted red bell peppers
  • 1 cup shredded carrot
  • 1 cup chopped cilantro
  • 6 tablespoon chili powder
  • 6 teaspoon ground cumin
  • 6 tablespoon paprika
  • 1 tsp. cayenne pepper
  • 10 green onions, finely chopped
  • 8 cloves garlic, smashed
  • Salt and pepper to taste
  • 4 teaspoon Tabasco or other hot sauce

Method: Preheat oven to 400°F. Line a baking sheet with parchment paper. Combine all ingredients in a large bowl and stir to mix. Form the mixture into 4 patties. Place patties on the baking sheet and bake, flipping once half way through cooking, until browned and slightly crisp on the outside, about 30 minutes.

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Published by Chef Cinthia Carolina

Cinthia Madrid is a chef, poet, visual artist, and humanitarian educator whose work bridges culinary tradition, cultural storytelling, and social impact. Her culinary journey began in childhood cooking alongside her mother and grandmother, where the kitchen became a place of creativity, heritage, and connection. She trained at the California School of Culinary Arts, Le Cordon Bleu, where she received recognition for excellence in Baking and Pastry. Early in her career, she worked in some of Los Angeles’ most respected kitchens, including L’Orangerie alongside acclaimed chef Ludovic Lefebvre and Bastide under chef Alain Giraud. She later served as a private chef for legendary Hollywood director Joe Pytka and held executive leadership roles including Executive Chef at Morry’s of Naples in Long Beach. Cinthia has extensive experience as a culinary educator and mentor. As Chef Instructor with Open Gate International, she developed innovative culinary programs for vulnerable communities and taught culinary arts in juvenile halls and rehabilitation programs. Her initiatives include the creation of global culinary curriculum such as the “Passport” program and the launch of a self-sustaining restaurant initiative in Moldova. For more than eight years she has traveled internationally teaching culinary skills to survivors of human trafficking and vulnerable youth in India, Russia, Moldova, Uganda, Cambodia, and Mexico, using food education as a pathway toward empowerment and independence. Her work has been featured in the Los Angeles Times, and she is a recipient of the Hispanic Heritage Award from the United States Congress. Beyond the kitchen, Cinthia is also a writer whose essays on food, culture, and social change appear on the Open Gate International blog. She is the author of a poetry collection and continues to explore the intersections of food, travel, and art through her creative practice.

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