Black Bean Veggie Burgers with Corn Salsa make a filling meal option that you’ll love when you’re hungry and looking for a hearty dish. I like to freeze these and pop them out when the mood strikes. They’re so good!
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!
My sister sent me the recipe for these burgers that she put together. She told me they were so good that she doesn’t even buy her regular brand from the grocery store anymore! I love veggie burgers and couldn’t wait to give these a try.
I originally posted this recipe back in 2012, and I’ve updated the photos here for your viewing pleasure. The recipe remains the same (delicious).
When you prep this meatless burger, your kitchen will look and smell like springtime (something a lot of us need right now with all the bad weather across the country). There are a bunch of different veggies in these burgers that provide great flavor and texture.
As always, the nice thing about this recipe is that you can substitute your favorite vegetables, beans, and even seasonings.
You might also like to try my Chickpea-Quinoa Burgers with Sun Dried Tomatoes recipe. This is another oldie-but-goodie recipe that I need to update the photos for, but they’re delicious.
One of my all-time favorite recipes on the site is another fab meatless dish with wonderful salsa: Grilled Tofu Tostadas with Tomato-Mango Salsa. I swear I could eat that salsa with a spoon!
This black bean burger recipe includes panko breadcrumbs, which are larger in texture than regular breadcrumbs — they have a flaky texture. 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 (don’t forget the tortilla chips!), but you can top them with whatever floats your boat — cheese, avocado, sour cream, lettuce, mustard… again, that’s the beauty of these burgers!
Once cooked, you can pop these burgers in the freezer to enjoy another time. They’re perfect when you need a quick lunch.
Enjoy these Black Bean Veggie Burgers with Corn Salsa soon. I’m willing to bet you won’t go back to the store-bought variety once you taste these!
Yields Makes 8-9 burgers and 3 cups salsa
5 based on 6 review(s)
- 1 can black beans, rinsed, drained and mashed
- 1 carrot, peeled and diced
- 1/2 cup celery, diced small
- 1/2 cup red pepper, seeded and diced small
- 1/2 cup onion, diced small
- 2 garlic cloves, minced
- 1 cup salsa
- 1 cup panko breadcrumbs
- 1/4 cup oatmeal
- 1/4 cup flour
- 1 teaspoon Creole seasoning (more or less to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (more or less to taste)
- Nonstick cooking spray
- 3 medium-sized tomatoes, diced
- 2 cups canned corn, drained
- 2 green onions, diced
- 1 jalapeño pepper, seeded and diced
- 1-2 cloves garlic, minced
- 1 tablespoon fresh parsley, torn
- Juice of one lime
- 1-1/2 tablespoons olive oil
- 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)
- As the burgers cook, mix together all the ingredients for the salsa. Taste and adjust the seasoning as needed. Refrigerate until ready to serve.
- Preheat the oven to 425 degrees F. Spray two baking sheets lightly with the nonstick spray and set aside.
- Add the carrot to a bowl with a little water, cover and microwave for about two minutes. Once cooled, combine with the black beans in a food processor. Blend until smooth, with some chunks remaining.
- Transfer to a large bowl. Add the celery, red pepper, onion, garlic, salsa, breadcrumbs, oatmeal, flour, Creole seasoning, black pepper, and salt. Mix to combine.
- Form the mixture into medium-sized patties and place them on the baking sheets. Bake for about 20 minutes, flipping them halfway through cooking.
- Serve with the Corn Salsa or your favorite topping.