Southwest white bean veggie burgers with black bean and corn salsa make for a flavor-packed, nutritious vegetarian meal, or even appetizer! A great make-ahead option for busy weeknights!
The veggie burger. Can you get on board? It’s fairly impossible to trump a big beefy burger with melted pepper jack cheese and bacon, but veggie burgers certainly have their place in my mouth.
Especially when they’re double whammy-ed with Southwest-style ingredients and then topped with hunks of avocado and Southwest Black Bean and Corn Salsa.
Feast your peepers on this:
Little known fact: Pecos Bill made his veggie burgers in a cast iron skillet.
Other than all things Southwest, the southwest veggie burger patties are made with white (cannelini) beans and brown rice, making them gluten-free.
They’re super easy to put together and can be served as an entrée or an appetizer. I like to go bun-less with these burgers, but you can certainly bun ‘er up.
Go to the Southwest. At least twice.
Southwest Veggie Burgers with Black Bean and Corn Salsa
- 1 14-ounce can cannelini beans (or white beans), drained and rinsed
- 1 cup cooked brown rice
- 1 egg lightly beaten
- 2 tablespoons finely chopped white onion
- 2 cloves garlic minced
- 1 small jalapeño seeded and chopped
- 1/3 cup red bell pepper finely chopped (about ¼ of a bell pepper)
- 1/3 cup corn kernels about 1/2 an ear of corn
- 1/3 cup black beans
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- Southwest Black Bean and Corn Salsa for serving
- Prepare the Black Bean and Corn Salsa and refrigerate until ready to use.
- Rinse the white beans well and pat them dry.
- Add the beans at the cooked rice to a food processor and pulse until well combined. It’s okay if the mixture is slightly chunky.
- Add the white bean/rice mixture to a mixing bowl and mix in the lightly beaten egg.
- Add the remaining ingredients and stir together until combined.
- Note: If you’re using canned black beans and corn, be sure to rinse them and pat them dry before adding them to the mixture.
- In a cast iron skillet, heat 3 tablespoons of grapeseed or canola oil over medium (or enough oil to coat the surface well).
- Measure 1/3 cup of the burger mixture and form a patty using your hands (the mixture will be sticky, and that’s okay!). Carefully place the burger on the hot cast iron skillet and allow it to cook for 5 minutes. Carefully flip to the other side and cook an additional 5 minutes.
- Repeat for remaining burger mixture.