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+ servings
3 blackbean veggie burgers in rolls with cheese and chipotle mayo.
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Zesty Southwestern Black Bean Veggie Burgers

Southwestern Black Bean Veggie Burgers are incredibly scrumptious, prepared using just a few pantry staples for the vegetarian in your life on burger night! The recipe has been tried and tested several times over the years, rendering it foolproof. Prepared in minutes, and browned on both sides in a pan on your stovetop with a little olive oil.
Course Main Course
Cuisine American
Diet Low Calorie, Vegan, Vegetarian
Keyword Black Bean Veggie Burger Recipe, recipes for dinner vegetarian, Veggie Burger
Prep Time 4 minutes
Cook Time 10 minutes
N/A 0 minutes
Total Time 14 minutes
Servings 4 people
Calories 268kcal
Author Christy
Cost $5

Equipment

  • Skillet

Ingredients

  • 15 Oz Canned black beans - drained, rinsed, and patted dry
  • 7 Oz Canned corn - drained, rinsed, and patted dry Half a can
  • 2 Large Eggs or "flax eggs"
  • 1 Cup Seasoned Breadcrumbs
  • ½ teaspoon Cumin
  • 1 teaspoon Onion powder
  • 2 tablespoon Olive Oil

Optional

  • 8 Slices Pepper Jack cheese
  • 4 Rolls Brioche or egg  

Instructions

  • Drain and rinse the beans and corn and pat dry with a paper towel.
  • Heat a large frying pan over medium-high heat, and add olive oil
  • Combine the patted dry beans, corn, eggs, breadcrumbs, and seasoning in a large mixing bowl.
    Corn, black beans, eggs and breadcrumbs for making veggie burgers from scratch.
  • Mix until fully combined, then use a large fork or potato masher to mash the ingredients to break the bean casings. The mixture will lighten in color as the bean shells break, and some will be left intact.
    Use a fork to smush the beans for veggie burgers
  • Using clean hands, form patties approx ½ inch thick.
    A veggie burger pattie ready for frying in the pan.
  • Add patties to heated pan and fry on the 1st side for 5-6 mins until golden brown.
    Frying veggie burger patties in a pan with olive oil
  • Flip patties to finish cooking and cover the pan to retain moisture.
    Browning the veggie burgers in a pan with olive oil

Notes

Notes:
  • Nutritional information is based on 1 veggie burger without cheese and bread.
  • The more the batter is smushed and the beans are broken down into a paste, the better these patties hold their firm shape! The key is to use dry ingredients. Dry the beans and corn after washing with a paper towel after rinsing. Use dry herbs for flavor, to reduce wetness. 
  • Serving suggestion: In a small bowl, stir a few drops of hot sauce (such as Franks) to taste into ½ cup of mayonnaise. Spread infused mayo on both sides of each bun, then add one slice of cheese to each side of the bun. Add a hot veggie patty to melt the cheese.
Serve with chips and salsa for a nice spicy side!
 

Nutrition

Calories: 268kcal