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.
Servings 4 people
- 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
- 8 Slices Pepper Jack cheese
- 4 Rolls Brioche or egg
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.
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.
Using clean hands, form patties approx ½ inch thick.
Add patties to heated pan and fry on the 1st side for 5-6 mins until golden brown.
Flip patties to finish cooking and cover the pan to retain moisture.
Serve with chips and salsa for a nice spicy side!
- 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.