Homemade Veggie Burgers
These burgers are great anytime, from outdoor summer cookouts to fall weeknights this meal is a winner. The burgers are filling and freezer friendly so make a big batch to hold you over for a while!
Ingredients
- 2 15 oz. can black beans I prefer low sodium, drained and rinsed
- 1 15.25 oz. can whole corn drained and rinsed
- 3 Russet Potatoes peeled and boiled
- 2 medium carrots peeled and diced
- 1 large yellow onion diced
- 1 green pepper diced
- 1 jalapeño diced
- 1 cup breadcrumbs
- 1/4 cup garlic paste
- 1/4 cup taco seasoning
- 2 tbsp. sriracha
- 1 tbsp. garlic powder
- 1 tbsp. Kashmiri red chili powder or paprika
Instructions
- Heat the oven to 325°F and bake the drained and rinsed black beans on a non-stick or parchment-lined baking sheet for 10-15 minutes until the beans are fairly dried out. Cool completely. Make sure they are in a single layer, feel free to use two baking sheets if you have to or bake in batches. (Shout out to @sallysbakeblog for the baking tip!)
- Meanwhile, pulse all of the spices and vegetables aside from the corn and potatoes in a food processor until you have a cohesive mixture with a minced-like texture to the vegetables.
- Add the cooled black beans to the food processor and pulse until combined.
- Mash the potatoes in a large mixing bowl with a fork and add in your vegetable mixture along with the corn. Fold in 1 cup of breadcrumbs with a spatula or with your hands. Depending on the moisture content of your mixture you may need up to an additional cup of breadcrumbs. Add in an additional 1/4c of breadcrumbs at a time until you have the desired consistency to form patties.
- Form patties using 1/3-1/2c of the mixture at a time
Notes
Pro Tip: To get the melty cheese just cook your burger on one side and flip it. Then put your cheese on top. Pour 1 tbsp. of water into the pan and immediately cover the pan. Wait 15-30 seconds and you'll get an outcome like this!