Easy Southwest Black Bean Burgers
Ready in under 20 minutes, these delicious and vegan Southwest Black Bean Burgers are sure to become a staple in your household!
Servings: 6 patties
Ingredients
- 2 15 oz. cans of black beans organic if possible
- 2 Tbsp. ground flaxseed (16 g)
- 1/3 c. water (79 ml)
- 1 c. fresh or frozen corn thawed, organic if possible
- 4 tsp. onion powder
- 4 tsp. chili powder
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- 1 tsp. oregano
- 1/4 tsp. cayenne pepper for "spicy" leave out completely for "mild"
- 3/4 tsp. salt
- 1/2 tsp. sugar
- 1 c. cooked and cooled brown rice (172 g), heat up the frozen type when in a pinch!
- Special Additions: Whole wheat buns, lettuce, tomato and any other toppings you may desire, such as avocado, mustard, ketchup or BBQ sauce!
Instructions
- First, drain and rinse your black beans.
- Next, in a small bowl, combine the ground flaxseed meal and water. Give it a little stir and then let this mixture be until you need it later.
- Into a medium-sized bowl, add those black beans and then lightly mash them up with a potato masher or a fork, allowing for some beans to remain partially intact.
- Next, add the corn, spices, salt, sugar, brown rice, and the ground flaxseed concoction to the bowl. Stir until just combined.
- At this point, you'll want to give the mix a taste to see if the salt level is on point. Add an additional pinch if you think it needs it and then gently stir again.
- Now would be the time to start heating a skillet or frying pan over medium heat. Spray or drizzle your pan with oil, if you so desire.
- While the skillet is heating, divide the mixture up and form into equal-sized patties. Next, lay those suckers right onto the hot skillet. You'll want these burgers to cook low and slow to ensure the middle is warmed all the way through. After about 5 minutes, give them a flip!
- While those patties are cooking, gather your condiments and any other special additions you'd like for your burgers. Most people I serve these black bean burgers to enjoy the "toasted wheat bun" route that I often take. I like to add about a teaspoon or so of vegan butter to each half of the bun and then I let them toast ever-so-slightly on that heated pan.
- When it comes to topping these burgers, I'm a big fan of sliced heirloom tomatoes when in season, Bibb lettuce, avocado, ketchup and/or BBQ sauce.
Notes
- Be sure to rinse your beans thoroughly before cooking.
- If you don't have a potato masher, use a big fork to mash the beans, instead.
- Both ketchup and BBQ sauce go fantastically on these burgers, as their sweetness compliments the sassy spiciness of these black bean babies quite nicely!
- You can certainly make your burger patties larger or smaller depending on your preference.
- If you plan on grilling these, cook them on the stovetop first and then reheat on the grill so they don't fall apart.