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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!

Southwest White Bean Veggie Burgers with black bean and corn salsa - a flavorful plant-based vegetarian dinner recipe!

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:

Southwest White Bean Veggie Burgers with black bean and corn salsa - a flavorful plant-based vegetarian dinner recipe!

Little known fact: Pecos Bill made his veggie burgers in a cast iron skillet.

Southwest Veggie Burgers with Black Bean and Corn Salsa

Other than all things Southwest, the 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 White Bean Veggie Burgers with black bean and corn salsa - a flavorful plant-based vegetarian dinner recipe!

Southwest White Bean Veggie Burgers with black bean and corn salsa - a flavorful plant-based vegetarian dinner recipe!

Southwest Veggie Burgers with Black Bean and Corn Salsa

Yield: 7 veggie burgers
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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

Ingredients

Instructions

  1. Prepare the Black Bean and Corn Salsa and refrigerate until ready to use.
  2. Rinse the white beans well and pat them dry.
  3. 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.
  4. Add the white bean/rice mixture to a mixing bowl and mix in the lightly beaten egg.
  5. Add the remaining ingredients and stir together until combined.
  6. 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.
  7. In a cast iron skillet, heat 3 tablespoons of grapeseed or canola oil over medium (or enough oil to coat the surface well).
  8. 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.
  9. Repeat for remaining burger mixture.
Nutrition Information
Yield 7 Serving Size 1 g
Amount Per Serving Unsaturated Fat 0g

 

Southwest Black Bean and Corn Salsa
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