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.

Vegan Southwestern Bean and Corn Burgers
 
So tasty, you wont miss the meat!
Author:
Recipe Type: Entree
Cuisine: Tex-mex vegan
Serves: 4-6
Ingredients
  • 1 tablespoon neutral tasting high-heat oil, plus 2 tablespoons
  • ½ large onion, finely diced
  • 2 cloves garlic, finely diced
  • ½ cup corn, fresh or frozen
  • ½ large red or orange bell pepper, finely chopped
  • Dash sea salt, plus ½ teaspoon
  • ¼ teaspoon finely ground black pepper
  • 1 (15-ounce) can black beans, rinsed
  • ¼ teaspoon chipotle powder
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons agave nectar
  • ¾ cup rolled oats
  • 1 cup bread crumbs or 2 slices spelt bread
  • Whole grain mini burger buns
  • Ketchup, mustard, pickle relish, tomato
Instructions
  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, ½ 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.
 


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