If you’re looking for a seriously delicious veggie burger, look no further! This white bean and corn veggie burger is flavorful and packed with incredible spices and roasted red peppers!
I love simple recipes that use basic pantry (and freezer) ingredients. This has to be one of my favorite veggie burgers!
The Best N0-Mushroom Veggie Burger
This recipe came out of my love of ‘bean’ burgers. A few weeks ago, my BFF and I were having lunch at this local place in Market Square. While there, I spied a black bean burger with a spicy remoulade.
Theirs was pretty good, but it wasn’t moist and had way too much filler for my liking. Their remoulade was too mayo-ish, which you all know I’m not a fan of at all. But that inspired me to make a new black bean burger.
The Best Pantry Veggie Burger
That upcoming weekend, I was hell-bent on making a veggie burger. The thing is, there are 900 bajillion black bean burger recipes out there, and yes I have one as well (though mine is friggen FANTASTIC if I do say so myself!), I wanted to do something else.
Digging through my pantry, I found about 15 cans of beans of various types. I spotted my Northern White Beans and realized that I honestly didn’t think I had ever seen a recipe for one. I’m sure they are out there. I mean, it is the internet—everything is out there.
Satan Remoulade Sauce
Before I started working on this recipe, I worked on my Satan Chipotle Remoulade Sauce. Because this has corn and roasted red peppers, I wanted a spicy sauce for it.
I wanted heat. It just pairs perfectly with this burger!
White Bean & Corn Ingredients
This truly uses basic pantry ingredients.
- White Beans
- Roasted Red Peppers
- Corn: I prefer fresh, but frozen or canned corn works
- Flour: Cream of Wheat, Rice Flour, or Oatmeal
- Spices
- Eggs
- Onions
Don’t have all of these items? No worries.. see below for substitutions
Tip For Moist Veggie Burgers
The absolute WORST thing you can do to your veggie burger is add a ton of filler – bread, breadcrumbs, etc. You’re not making meatloaf after all. If I had wanted it with a bunch of filler, I would have made another veggie meatloaf.
- The first key to making a juicy veggie bean burger is to mash at least half of the beans. This will help hold them together and keep moisture in.
- The next is the addition of eggs. For those who can’t use eggs, you can easily use an egg substitute or tofu. See below for substitutions.
How to Make White Bean Veggie Burgers
- Mash half of the beans. Add the rest of the veggies, spices, and egg to that. Mix.
- Add in the Cream of Wheat and gently mix.
- With damp hands, form patties and bake.
Seriously, it’s THAT EASY!
Chef Lori’s Tips for Shaping Veggie Burgers
- My biggest advice when you make these is to make sure you have a bowl or something with water in it so you can dip your hands in to get wet. This mixture is soft and will stick to dry hands. Plus, it helps to make shaping them so much easier.
- Your mixture should be soft and sticky, but if you grab a 1/2 cup of the mix, go to shape it like a burger (again, it will be soft), and it does not hold the shape at all, you’ll need to add a bit more Oatmeal, Cream of Wheat, or Rice Flour.
How to Cook White Bean Veggie Burgers
I’ve made these two different ways:
Making Baked Veggie Burgers
- Put them on a lightly sprayed piece of parchment (on a pan), sprinkle with cornmeal for texture, and bake.
- Flip halfway through, spray and bake until golden brown
How to Pan Fry Veggie Burgers
- To pan fry, form your patties and let them chill in the fridge for about 30 minutes. That will help them retain their shape.
- Add light oil to a non-stick skillet. Once the oil shimmers, cook for 5-7 minutes per side, gently flipping once.
My Favorite Cheese For This Burger
I’m sorry, but if you’re a burger, having cheese is like a law. Even if you’re an Italian-style burger with red gravy, you NEED cheese.
What is Chihuahua Cheese?
I LOVE Chihuahua cheese on this burger. Are you familiar with it?
Chihuahua cheese is a semi-soft Mexican cheese made from pasteurized or raw cow’s milk. It has a semi-firm texture and is pale yellow in color, unlike many other white Mexican cheeses.
A mild, buttery taste with a near cheddar-like sharpness is a characteristic of this cheese. The flavor is similar to mild, white cheddar or Monterey Jack.
As it is a good melting cheese, the richness and suppleness of Chihuahua cheese are preferred in baking dishes, fondues, pizza, lasagna or casserole dishes.
Once I assembled this and took my bite (as shown above), I had to use every ounce of restraint not to finish it. However, my love for you all came first over my grumbling stomach.
I grabbed the camera, snapped a billion pictures (as you can see by my excessive pictures in this post), and kept sneaking pieces the entire time.
Veggie Burger Gluten-Free Substitutions
Some of the best substitutions for Cream of Wheat in this burger are one of two things:
- Homemade Gluten-Free Panko breadcrumbs—I use this coating on my Gluten-Free Chicken Parmesan, and it’s INCREDIBLE!
- Pork Rinds: Yes, good ol’ pork rinds ground using the above panko recipe instructions are the best. I make my own because it’s cheaper and I can control how much I make!
- If you want, there are two great Keto/Gluten-Free Pork Rind Breadcrumbs that are already prepared, and are good too!
How to make White Bean Veggie Burgers Vegan, Dairy or Egg-Free
This is NOT a vegan recipe, but that doesn’t mean vegans and those with allergies can’t enjoy it!
Thanks to the millions of you who are, and your incredible feedback on how you “veganized” the recipe or modified it for your dietary needs, I’ve been able to test your substitutions out with GREAT SUCCESS!
Dairy / Egg-Free / Vegan Substitutions
- To avoid using eggs, most folks use one tablespoon of flaxseed meal and three tablespoons of water for each egg. I highly recommend reviewing my Egg Substitutions post, as it’s incredibly detailed!
White Bean & Corn Veggie Burger Substitutions
- Beans: you can use any other bean in place of the white beans
- Mexican Corn: spice it up with some green chili corn
- Cheese: You can add some cheese to the burger mixture
- Peppers: chopped peppers (canned or fresh) work. Jalapenos or chipotle would be great
- Chickpeas: you can swap chickpeas for the beans
Freezing White Bean & Corn Veggie Burgers
Yes, but I do not recommend mixing up the recipe, shaping the chicken, and then putting it in the fridge (or freezer) uncooked.
I advise shaping, cooking them up, and then either storing them in the fridge or freezing.
These reheat beautifully in the oven!
- Cook up the burgers and allow them to cool completely.
- Once cooled, wrap it in plastic and place it in a freezer-safe bag.
- Freeze for up to 3 months.
- To reheat, pop them into the oven at 350°F for 10-12 minutes or even in a microwave.
Want More Veggie Burger Recipes?
White Bean and Corn Veggie Burgers
If you’re looking for a seriously delicious veggie burger, look no further! This white bean and corn veggie burger is flavorful, packed with incredible spices and roasted red peppers!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 large burgers
- Category: veggie burgers, white bean burgers, vegan burger, healthy burgerm vegetarian burger
- Method: oven, stove top
- Cuisine: veggie burgers, white bean burgers, vegan burger, healthy burgerm vegetarian burger
Ingredients
- 1 large shallot, sliced
- 1 tablespoon garlic, minced
- 1 tablespoon olive oil
- 2 16 ounce cans Northern White Beans, rinsed and divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 XL egg
- 1 1/2 cup fresh or frozen/thawed corn
- 3/4 cup roasted red pepper cut into small pieces
- 1/2 cup cream of wheat or rice powder (or can use 1/2 cup coarsely ground oats)
- 3 green onions, minced (white and green parts)
Instructions
- Preheat the oven to 350°F, rack in the middle. Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal or lightly spray. In a bowl, mash one entire can of beans with a potato masher.
- Add the egg to the bowl and mix until combined. Add garlic, shallots, green onions, cumin, smoked paprika, salt, pepper, corn, and red peppers. Gently mix. Add in the cream of wheat and mix well. Add in the remaining beans and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more cream of wheat. The mixture should hold a shape when formed—shape the mixture into four to six large burgers.
- Place on the cornmeal-covered parchment paper and lightly spray with olive oil. Bake for 18 minutes, or until golden brown. Flip, lightly spray, and bake for another 12-15 minutes, or until golden brown.
- Serve or store the remaining covered in the fridge.
Notes
I garnished mine with melted Chihuahua Cheese and baby arugula.
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