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, then shaped into patties and browned on both sides in a pan on your stovetop with a little olive oil. Tastes better when made at home for sure and hearty!
Superior to store-bought Black Bean Veggie Burgers
They certainly are far superior to the tasteless store-bought varieties! Frozen garden burgers are great in a pinch, but lack flavor in comparison to this guilt-free, fiber-filled, protein-packed delight! To be frank, they're so easy to make that they could persuade you to forego the frozen ones at the store altogether for a can of black beans as a replacement!
Nutritional Information for Black Bean Veggie Burgers
You can feel good about serving them as a meatless family meal with just 268 calories, 11 grams of fiber, and 14 grams of protein per serving! Each pattie also has 19% iron!
The eggs and breadcrumbs help to bind the burgers together. 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. Fresh herbs are great toppings on the cooked patties.
Yes, they can be made vegan using “flax eggs” in place of regular eggs.
Making “hash” in a pan using any leftovers
Form into meatballs for veggie meatballs
Chop up and put over a salad for protein in place of meat.
This recipe was created by my dear friend Trina. Her husband Ron is a vegetarian, and they were frustrated with the store-bought veggie burgers mainly because the flavors he likes are constantly in short supply. She prepares these and refrigerates them after cooking. When Ron wants a veggie burger, he reheats one using a sandwich press grill in minutes!
Check out Easy Spring Pasta with Lemon 🍋 for another vegetarian option by Trina!
Topping ideas
- Avocado
- Red onion
- Fresh Cilantro
- Dijon Mustard
- Caramelized onions and mushrooms
- Salsa and sour cream
- Sliced lettuce, tomato, or jalapenos
- Pickles
Add-in Ideas
- Dried Cilantro
- Cayenne powder for added heat
- 1 teaspoon Taco seasoning
- 1 teaspoon Chipotle seasoning
- Brush on some Worcestershire sauce for an added "meaty-ness" taste while cooking.
Zesty Southwestern Black Bean Veggie Burgers
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.
- 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.
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.
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