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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
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 7 veggie burgers
Author: Julia
  • 1 14- ounce can 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
  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.