spicy black bean and corn veggie burgers

Spicy Black Bean & Corn Veggie Burgers

Let’s get something straight, veggie burgers aren’t just for vegetarians and they also don’t have to taste like flavorless mush. Veggie burgers often get a bad rep but when you find the right balance of ingredients they can be so good and you won’t be wishing for meat. A frequent problem with veggie burgers is that they can fall apart easily. With this recipe you get a structurally sound burger because half of the beans are mixed with the rice, panko and carrots to help bind the burgers together then the corn and remaining beans are added to create texture. The crispy patties are served with cilantro lime mayo (one of my favorite flavor combinations). The result? You end up with a crispy - not mushy; dense - not crumbly burger complimented by lettuce, tomato, onion, avocado and cilantro lime mayonnaise.

 

Ingredients:

For the cilantro lime mayo:

½ cup mayonnaise

1 clove garlic, minced

2 teaspoons freshly squeezed lime juice

¼ teaspoon kosher salt

¼ cup cilantro, chopped

 

For the veggie burgers:

5 tablespoons olive oil, divided  

1 cup diced yellow onion

3 cloves garlic, chopped

1 cup cooked brown rice

2 cups cooked black beans, divided  

½ cup shredded carrots

2/3 cup panko breadcrumbs

1 teaspoon kosher salt

½ teaspoon cumin

¼ teaspoon cayenne powder

1 cup sweet corn

 

3 avocados, peeled, pitted and mashed

1 teaspoon lime juice

½ teaspoon kosher salt

 

6 hamburger buns, split in half  

6 slices torn green leaf lettuce

1 large beefsteak tomato, thinly sliced

¼ red onion, thinly sliced

 

Ingredients:

For the cilantro lime mayo:

Whisk together all ingredients until thoroughly combined. Cover and chill until ready to use.

 

For the veggie burgers:

In a medium sauté pan over medium heat, add 2 tablespoons of oil and heat through. Add the onion and garlic and sauté, stirring occasionally until the onion is soft and translucent, about 6 minutes. Remove from heat and add to the bowl of a food processor fitted with the chopping blade. Add the brown rice, half of the black beans, carrots, panko, salt, cumin and cayenne. Pulse until the mixture is combined but still has some texture.

Move the mixture to a large mixing bowl, then add the remaining black beans and corn and combine with your hands until they are fully incorporated. Form 6 patties ½” thick. Chill that patties in the refrigerator for about 30 minutes.

Heat a large nonstick skillet over medium-high heat. Add remaining oil and heat through. Cook the burgers in batches. Arrange two burgers in the skillet and cook until browned, about 5 minutes. Flip the patties and cook until browned and heated through, an additional 5 minutes.

In a small bowl mash the avocados and season with lime juice and salt.

Preheat the broiler to high. Lay the hamburger buns on a baking sheet cut side up and toast the buns, about 1 minute.  

To serve: divide the patties among the buns. Top with lettuce, tomato, onion and mashed avocado. Spread about a tablespoon of the cilantro lime mayo on the top half of each bun. Serve immediately.

Serve with a side of sweet potato fries, get the recipe here. 

 

Makes 6 burgers. 

black bean and corn veggie burger closeup
black bean and corn veggie burger overhead

Comment

Print Friendly and PDF