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