Now Reading
Summer Recipe: Vegan Southwestern Bean and Corn Burger

Summer Recipe: Vegan Southwestern Bean and Corn Burger

These burgers are so  full of flavor that the meat will not be missed. For your next summer get-together how about a non-meat option from the creators of Spork, in Los Angeles? Spork is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg.
By Michelle M. Winner

You can make these mini-burgers for appys or an entree size.( Image Credit: Spork Foods)

Image Credit: Spork Foods

These burgers are so  full of flavor that the meat will not be missed. Also try a whole large Portbello soaked for a few hours in teryaki sauce and grilled.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Southwestern Bean and Corn Burgers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Spork Foods
  • Yield: 4-6 1x


So tasty, you wont miss the meat!


  • 1 tablespoon neutral tasting high-heat oil, plus 2 tablespoons
  • 1/2 large onion, finely diced
  • 2 cloves garlic, finely diced
  • 1/2 cup corn, fresh or frozen
  • 1/2 large red or orange bell pepper, finely chopped
  • Dash sea salt, plus 1/2 teaspoon
  • 1/4 teaspoon finely ground black pepper
  • 1 (15-ounce) can black beans, rinsed
  • 1/4 teaspoon chipotle powder
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons agave nectar
  • 3/4 cup rolled oats
  • 1 cup bread crumbs or 2 slices spelt bread
  • Whole grain mini burger buns
  • Ketchup, mustard, pickle relish, tomato


  1. Preheat large (6-quart) pot over medium heat and add 1 tablespoon oil.
  2. Add onion and garlic and cook for about 2 minutes.
  3. Add corn, bell pepper, dash of sea salt and black pepper.
  4. Cook until mixture is slightly browned, about 3-4 minutes, and set aside.
  5. In a food processor, combine black beans, chipotle powder, 1/2 teaspoon sea salt, Worcestershire sauce, lemon juice and agave.
  6. Pulse together 5-8 times.
  7. Add oats and bread crumbs or spelt bread.
  8. Pulse until uniform, scraping down sides to further incorporate into food processor. Transfer to a large bowl.
  9. Add cooked onion and pepper mixture to bowl and fold into veggie burger mixture.
  10. Heat a large sauté pan over medium heat and add remaining oil.
  11. With damp hands, form burgers into patties and place in heated pan.
  12. Cook for about 5 minutes on each side or until browned.
  13. Serve on a toasted mini bun with cashew cheese, if using. and desired toppings like relish, tomatoes, lettuce and grilled onion.
  • Category: Entree
  • Cuisine: Tex-mex vegan


See Also

View Comment (1)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top