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.
Servings: 7 veggie burgers
Calories: 104kcal
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