Black Bean Veggie Burgers with Corn Salsa

If you buy the frozen veggie burgers at the grocery store, cross them off your list. If you’re hesitant about veggie burgers, try these right away. If you think veggie burgers taste like cardboard, whip these up. Seriously. They’re really good!

Sisterly Advice

My sister, Elizabeth, sent me the recipe she put together for these veggie burgers. She said they are so good she doesn’t even buy her regular brand from the grocery store anymore. I was a little apprehensive, but I love veggie burgers and thought I’d give these a try.

Getting this meatless burger together had the workspace around me smelling like springtime! There are bunches of different veggies in these burgers that provide great flavor and texture. The nice thing about this recipe is that you can substitute your favorite vegetables, beans and even spices, which I did. (I’m already thinking about putting together a curried version.)

Pick Your Crowning Glory

Both my sister and I used panko breadcrumbs, which are larger in texture than regular breadcrumbs — they have a flaky texture — and some say they’re better for frying and baking because they don’t absorb oil as easily as regular breadcrumbs and, therefore, stay crispier. I made Corn Salsa as a topping for the burgers (goes great with chips, too!), but top them with whatever floats your boat — cheese, avocado, lettuce, mustard… again, that’s the beauty of these burgers!

These burgers can be frozen (once cooled) for the week ahead or serve them up, stat!

Black Bean Veggie Burgers with Corn Salsa:

Makes 8 medium burgers and 3 cups of salsa
PT30M PT30M

Ingredients

  • 1 carrot, peeled and diced
  • 2 garlic cloves, minced
  • 1/2 cup celery, diced
  • 1/2 cup red pepper, seeded and diced
  • 1/2 cup onion, diced
  • 1 can black beans, rinsed, drained and mashed
  • 1 cup salsa
  • 1/4 cup oatmeal (I used a bit more)
  • 1 cup panko breadcrumbs
  • 1/4 cup flour
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Creole seasoning (more or less to taste)
  • 1/2 teaspoon salt (more or less to taste)
  • Nonstick cooking spray
 
For the Corn Salsa:
  • 2 cups canned corn
  • 1/2-1 jalapeño pepper, seeded and diced
  • 3 medium-sized tomatoes, diced
  • 2 green onions, diced
  • 1-2 cloves garlic, minced
  • 1 teaspoon fresh parsley, chopped
  • Juice of one lime
  • 1 teaspoon salt (more or less to taste)
  • 1 teaspoon ground black pepper (more or less to taste)
  • 1 teaspoon ground red pepper (more or less to taste)
 
Mix all the salsa ingredients together and chill for about an hour before serving.

Directions

  1. Preheat your oven to 425 degrees F. Spray two baking sheets lightly with the nonstick spray and set aside.
  2. Add the carrot to a bowl with a little water, cover it and microwave for about two minutes. Once cooled, mash them and add them to the mashed black beans. Mix together then add the remaining vegetables and mix well.
  3. Add the oatmeal, breadcrumbs, seasoning and salsa. Mix together until combined. Add the flour and mix well. If the mixture is too moist, add more flour and adjust the seasoning, as needed.
  4. Form the mixture into patties and place them on the baking sheets. Bake for about 20 minutes, flipping them halfway through cooking. When the burgers are finished, serve with the Corn Salsa or your favorite topping.
 
If possible, start your salsa first to give it time to let the flavors mix together. 
 
Makes 8 medium burgers and 3 cups of salsa

18 Responses to “Black Bean Veggie Burgers with Corn Salsa”

  1. Donna Gehlmann says:

    Again…YUM! Its as if you are posting these recipes just for me…as if :)
    thank you!

  2. Sissy Vitullo says:

    Great picture! These can be made without breadcrumbs by adding chopped mushrooms that act as a binder for all the other ingredients and up the flavor and protein. Enjoy!

  3. Julia says:

    I am definitely going to give in and try these as soon as I get some reprieve from school. I have been wanting to try a black bean burger.

    • Patricia says:

      Hey Julie! The good things: They’re super-easy and you can make & freeze to eat when you come home late from school : )

  4. Julia says:

    Ooh, good idea. I like being able to pull things from the freezer and not think about dinner. I really do want to try these too.

  5. Alisa says:

    I just wanted to thank you for this recipe. I made this for myself and my picky eater(my 12yoson)loved it so much he had three bites before he asked if it was a veggie burger :) The mushroom tip did make it moist.Thanks!

  6. Katie says:

    My husband has wanted to try black bean veggie burgers for a while now–I think I need to try your recipe!

  7. Sissy says:

    Time to make another batch! They freeze well.

  8. Tristan says:

    These are replacing my store-bought, frozen veggie burgers. Way less salt and way more taste. I had a couple of ears of lacklustre fresh corn and this recipe was a perfect way to make them taste amazing. I couldn’t find Creole seasoning; so, I used Cajun. Despite the difference, it still tasted great. Thank you for this. Brilliant recipe!

    • Patricia says:

      Thanks – glad you liked them! I agree – these are way better than the store versions and not too hard to pull together. They freeze well, too!

  9. Christin says:

    Nice! Made the burgers and the salsa – two thumbs up on both, which is not always the case with a veggie burger recipe around this house ;)

  10. [...] Picture by Patricia Conte | View Recipe: AzGrabAPlate.com [...]

  11. Sissy says:

    I am making another batch of these very freezeable burgers. This tome I am tossing in some fresh mushrooms. I never get tired of the burgers since there are so many ways to change them up a bit.

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