Black Bean and Veggie Burgers with Corn Salsa

November 15, 2024

45

medium

8

For the Corn Salsa:

  1. Mix the Salsa Ingredients:
    • In a bowl, combine the canned corn, chopped jalapeño, diced tomatoes, sliced green onions, minced garlic (1-2 cloves), fresh parsley, lime juice, salt, pepper, and ground red pepper.
  2. Chill:
    • Cover and refrigerate for at least an hour to let the flavors meld.

For the Veggie Burgers:

  1. Preheat the Oven and Prepare Baking Sheets:
    • Preheat your oven to 425°F (220°C).
    • Lightly spray two baking sheets with nonstick spray and set aside.
  2. Prepare the Carrots:
    • Place the shredded carrot in a microwave-safe bowl with a splash of water.
    • Cover and microwave for about 2 minutes. Let it cool slightly before mashing.
  3. Combine the Black Beans and Vegetables:
    • In a large bowl, combine the mashed black beans with the mashed carrots.
    • Add the remaining chopped vegetables (like bell peppers, onions, etc.) and mix well.
  4. Add the Dry Ingredients and Seasonings:
    • Stir in the oatmeal, breadcrumbs, seasoning (like cumin, paprika, or your favorites), and 1/2 cup of the chilled corn salsa.
    • Mix everything until fully combined. Add flour and mix well—if the mixture is too wet, gradually add more flour until it holds together. Adjust the seasoning to taste.
  5. Form the Patties:
    • Shape the mixture into patties and place them on the prepared baking sheets.
  6. Bake the Burgers:
    • Bake for 20 minutes, flipping halfway through, until the patties are golden and crispy on the outside.
  7. Serve:
    • Serve the veggie burgers with the chilled corn salsa or any of your favorite toppings.

 

Reviews

Ingredients:

Adjust Servings
1can black beans rinsed, mashed, drained
2cups corn canned
1 carrot diced, peeled
0.5cup celery diced
1teaspoon creole seasoning to taste, (more or less )
0.25cup flour
1teaspoon parsley fresh, chopped
1cloves garlic minced
2 garlic cloves minced
2 green onions diced
0.5teaspoon ground pepper black
1teaspoon ground pepper black, to taste, (more or less )
1teaspoon ground pepper red, to taste, (more or less )
0.5 jalapeño pepper diced, seeded
1 juice of lime
0.25cup oatmeal (I used a bit more)
0.5cup onion diced
1cup panko breadcrumbs
0.5cup bell pepper diced, red, seeded
1cup salsa
0.5teaspoon salt to taste, (more or less )
1teaspoon salt to taste, (more or less )
3medium tomatoes diced

Directions

1.
(For the Corn Salsa) Mix the Salsa Ingredients
In a bowl, combine the canned corn, chopped jalapeño, diced tomatoes, sliced green onions, minced garlic (1-2 cloves), fresh parsley, lime juice, salt, pepper, and ground red pepper.
Mark as complete
2.
Chill
Cover and refrigerate for at least an hour to let the flavors meld.
Mark as complete
3.
(For the Veggie Burgers) Preheat the Oven and Prepare Baking Sheets
1. Preheat your oven to 425°F (220°C). | 2. Lightly spray two baking sheets with nonstick spray and set aside.
Mark as complete
4.
Prepare the Carrots
1. Place the shredded carrot in a microwave-safe bowl with a splash of water. | 2. Cover and microwave for about 2 minutes. Let it cool slightly before mashing.
Mark as complete
5.
Combine the Black Beans and Vegetables
1. In a large bowl, combine the mashed black beans with the mashed carrots. | 2. Add the remaining chopped vegetables (like bell peppers, onions, etc.) and mix well.
Mark as complete
6.
Add the Dry Ingredients and Seasonings
1. Stir in the oatmeal, breadcrumbs, seasoning (like cumin, paprika, or your favorites), and 1/2 cup of the chilled corn salsa. | 2. Mix everything until fully combined. Add flour and mix well—if the mixture is too wet, gradually add more flour until it holds together. Adjust the seasoning to taste.
Mark as complete
7.
Form the Patties
Shape the mixture into patties and place them on the prepared baking sheets.
Mark as complete
8.
Bake the Burgers
Bake for 20 minutes, flipping halfway through, until the patties are golden and crispy on the outside.
Mark as complete
9.
Serve
Serve the veggie burgers with the chilled corn salsa or any of your favorite toppings.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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