Simple Southwest Veggie Burgers
Prep Time
20 minutes prep + 20 minutes chill
Number of Servings
8
Recipe Source
From Eat What You Love Everyday © 2014 by Marlene Koch, Running Press, a member of the Perseus Books Group.
Ingredients
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 tsp chopped jarred jalapeño peppers
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can pinto beans, rinsed and drained
- 1⁄2 cup cooked instant brown rice
- 1 tsp cumin
- 1 1⁄2 tsp chili powder
- 1 tsp garlic powder
- 1⁄2 tsp salt
- 1⁄2 cup corn niblets
- 1 large egg, lightly beaten
- 1⁄4 cup dry breadcrumbs
- 8 whole-wheat hamburger buns
Directions
- Spray a medium, nonstick skillet generously with cooking spray, and place over medium-high heat. Add onions, bell pepper, and jalapeño, and cook for 5 to 7 minutes, or until vegetables are soft and starting to brown. Set aside to cool.
- Place beans and rice in medium bowl. Mash with a potato masher, leaving about one-fourth of the beans whole. Mix in next 7 ingredients (cumin through breadcrumbs), and then add cooked vegetables. Use your hands to shape mixture into 8 patties, about 1⁄2-inch thick.
- Coat a large, nonstick sauté pan with cooking spray, and place over medium heat. Add patties and cook for 2 to 3 minutes on each side, or until lightly browned and cooked through. Serve on buns with your favorite toppings. Or top these in classic burger style with lettuce, tomato, and onion; veggie style with avocado and sprouts; or go fully Southwestern style with barbecue sauce.
