Smoky Black Bean and Corn Veggie Burgers

These black bean burgers are quick and easy to make. They have a subtle smokey flavor and are the perfect addition to avocado toast, chopped onto a salad or in a sandwich. I suggest making a double batch and freezing a bunch. I love popping a few frozen ones in the oven (or air fryer) for an easy lunch.

Yield: 5-6 medium veggie patties
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Black Bean and Corn Veggie Burgers

Ingredients

  • 1 tbsp oil
  • 1/2 cup large red bell pepper, diced
  • 1/2 cup frozen corn
  • 1/2 cup red onion, diced
  • 3 cloves garlic, diced
  • 1 tbsp cumin
  • 1/2 tbsp smoked paprika
  • 1 tsp garlic powder and onion powder
  • 3 tbsp of low sodium tamari or soy sauce
  • 1/2 cup canned diced tomatoes
  • 1 tbsp tomato paste
  • 1 cup canned black beans, rinsed and drained
  • 2/3 cup of bread crumbs
  • 2-4 tbsp of flour (I use oat flour)

Instructions

  1. Set your oven to 425F
  2. On medium-low heat, sautee the garlic, onion and pepper in a tablespoon of oil for 5-8 minutes, until they cook down and get soft. 
  3. Add the frozen corn and stir to combine. Then, add the cumin, smoked paprika, garlic powder and onion powder and stir through. 
  4. Let everything cook for 4-5 minutes until the bottom of the pan begins to char slightly. Then, add the tamari (or soy sauce) and stir it through to deglaze the pan. This will add a lovely, deep flavors into the veggies. Then turn the heat off. 
  5. In a food processor, add your black beans, the veggie mix, the canned tomatoes and tomato paste. Blend until well incorporated, but there should still be some chuncks and texture in the mix. 
  6. Put the mix into a large bowl. Add the breadcrumbs and a few tbsp of flour and stir. If the mix is too wet to mold into patties, add some more flour.
  7. Mold the mix into 4-6 patties and place on a parchment-lined pan.
  8. Cook at 425F for 25-35 mins, flipping halfway through. Take out of the oven when the outsides are golden brown.
  9. Remove from oven, let cool, and enjoy!
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rachel dombComment