Southwest White Bean Veggie Burgers with Black Bean Salsa

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.

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5 from 1 vote

Southwest Veggie Burgers with Black Bean and Corn Salsa

Fresh, frisky Southwest Veggie Burgers are loaded with flavor and plant-based protein for an amazing meatless meal.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Lifestyle

Cuisine: American

Servings: 7 veggie burgers

Calories: 104kcal

Author: Julia

Ingredients

• 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

Instructions

• 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.

Nutrition

Serving: 1of 7 | Calories: 104kcal | Carbohydrates: 17g | Protein: 6g | Fat: 1g | Fiber: 4g | Sugar: 1g