Veggie burgers do not have to taste like cardboard. Black beans mashed with sauteed onion, garlic, corn, and red bell pepper, seasoned with cumin and smoked paprika, bound with breadcrumbs, and pan-fried until golden on both sides. Served on burger buns. These are burgers that hold together, taste savoury, and do not pretend to be meat. That is exactly the kind of burger I want at a summer cookout.
The smoked paprika is the flavour that makes these taste smoky even though they are pan-fried. The cumin is warm underneath. The corn kernels pop in your teeth between the soft, creamy beans. These are not health food. These are real food that happens to be vegan.
Tips for Making Southwestern Bean and Corn Burgers
Mash the beans by hand
Drain and rinse one can of black beans. Mash with a fork until mostly broken down but with some chunks remaining.
A food processor makes the mixture too smooth and the patties become dense. Hand-mashing gives texture.
Do not flip too early
Four to five minutes per side in oil over medium heat. Let a crust form before flipping. If the patty sticks, it needs more time.
These patties are softer than meat burgers. Use a wide spatula and flip confidently in one motion.
Vegan Southwestern Bean and Corn Burger
- Total Time: 35 minutes
- Yield: 4-6 burgers
- Diet: Vegan
Description
These flavorful vegan burgers are packed with beans and corn, making them a hearty and satisfying meatless option.
Ingredients
- 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
- 1 can black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- Salt and pepper to taste
- Burger buns
Instructions
- Heat 1 tablespoon of oil in a pan over medium heat.
- Add the onion and garlic, sauté until soft.
- Add the corn and bell pepper, cook for another 5 minutes.
- In a bowl, mash the black beans with a fork.
- Add the sautéed vegetables, breadcrumbs, cumin, smoked paprika, salt, and pepper to the beans.
- Mix well and form into patties.
- Heat the remaining oil in a pan and cook the patties for 4-5 minutes on each side until golden brown.
- Serve the patties on burger buns with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 8
- Carbohydrates: 35
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Do these hold together?
The breadcrumbs and the sauteed vegetables bind the beans. If the mixture feels too wet, add another tablespoon of breadcrumbs. Chilling the formed patties for fifteen minutes also helps.
Can I grill these?
They are fragile on a grill. A grill basket works, or firm them in the fridge for thirty minutes first. Pan-frying gives a better crust.
What toppings work?
Avocado, salsa, pickled onions, or a chipotle mayo. Keep toppings bold. The patties are savoury but mild.
Trying tonigh, thanks