Going meatless a few times a week is healthy change for your body and a boost for your nutrition. Grilling season is a great tie to check out this meatless veggie burger that is made with black bean and corn. This recipe is shared with us from the folks at v-lish, a site dedicated to sharing recipes that can help you transition to meat free eating.
- 1 tablespoon neutral tasting high-heat oil, plus 2 tablespoons
- 1/2 large onion, finely diced
- 2 cloves garlic, finely diced
- 1/2 cup corn, fresh or frozen
- 1/2 large red or orange bell pepper, finely chopped
- Dash sea salt, plus 1?2 teaspoon
- 1/4 teaspoon finely ground black pepper
- 1 (15-ounce) can black beans, rinsed
- 1/4 teaspoon chipotle powder
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons agave nectar
- 3/4 cup rolled oats
- 1 cup bread crumbs or 2 slices spelt bread
- Whole grain mini burger buns
- Ketchup, mustard, pickle relish, tomato and lettuce (optional)
- Preheat large (6-quart) pot over medium heat and add 1 tablespoon oil. Add onion and garlic and cook for about 2 minutes. Add corn, bell pepper, dash of sea salt and black pepper. Cook until mixture is slightly browned, about 3-4 minutes, and set aside.
- In a food processor, combine black beans, chipotle powder, 1?2 teaspoon sea salt, Worcestershire sauce, lemon juice and agave. Pulse together 5-8 times. Add oats and bread crumbs or spelt bread. Pulse until uniform, scraping down sides to further incorporate into food processor. Transfer to a large bowl.
- Add cooked onion and pepper mixture to bowl and fold into veggie burger mixture.
- Heat a large sauté pan over medium heat and add remaining oil. With damp hands, form burgers into patties and place in heated pan. Cook for about 5 minutes on each side or until browned. Serve on a toasted mini bun with cashew cheese, if using and desired toppings!
Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods (www.sporkfoods.com) and online vegan cooking classes at www.sporkonline.com. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.
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(Meatless Southwest Black Bean and Corn Mini Burger Recipe) These sounds so good to me, I prefer to eating a smaller burger then one of those huge burgers at cookout time. I am going to write this good recipe down and put it in my recipe box-
Love the black beans and I can tolerate a little oats. I’d sub a gluten free bun or just go without though, to make my intestinal track happy!
I love veggie burgers but I never thought of making my own and this recipe sounds really good thank you for sharing. I sometimes buy veggie burgers in the store but they are getting so expensive now I can make my own.