If you’re looking for a seriously delicious veggie burger then look no further! This white bean and corn veggie burger flavorful, 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 most FAVORITE veggie burgers!
So this recipe came out of my love of ‘bean’ burgers. See a few weeks ago my BFF and I were at 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 varying of different 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!
This truly uses basic pantry ingredients.
- White Beans
- Jar of Roasted Red Peppers
- Corn – I prefer fresh but frozen or canned corn works
- Rice Flour or Oatmeal
Don’t have all of these items? No worries.. see below for substitutions
Chef’s 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 wanted it with a bunch of filler I would have made another veggie meatloaf.
- The first key to making a really juicy veggie bean burger is to mash at least half of the beans. That’s what will help hold them together and keep moisture in.
- The next is the addition of eggs. Now for those that can’t use eggs, you can easily use an egg substitute or tofu. See below for substitutions.
Veggie Burger Mixture
- Mash up half of the beans. To that add in the rest of the veggies, spices and egg. Mix together.
- Add in the Cream of Wheat and gently mix.
- With damp hands, form patties and bake.
Seriously, it’s THAT EASY!
Chef Tip for Shaping Veggie Burgers
- My biggest advice I can give you when you make these is to make sure you have like a bowl or something with water in it so you can dip your hands in to get wet as 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 mixture, 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 Cream of Wheat/ Rice Flour
Cooking Veggie Burgers – 2 ways!
I’ve made these 2 different ways:
- Put them on a lightly sprayed piece of parchment (on a pan) and sprinkled some cornmeal for texture and bake.
- Flip halfway through, spray and bake until golden brown
- To pan fry, form your patties and let them chill out in the fridge for about 30 minutes. That’ll help them retain their shape.
- In a non-stick skillet add some light oil and, 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, it’s like a law to have cheese. Even if you’re an Italian style burger with red gravy, you NEED cheese.
I LOVE Chihuahua cheese on this burger. Are you familiar with it?
Chihuahua cheese is a Mexican semi-soft 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 kinds of cheese.
A mild, buttery taste with a near cheddar like sharpness is a characteristic of this cheese. The flavor is very similar to that of mild, white cheddar or Monterey Jack.
As it is a good melting cheese, the richness and suppleness of Chihuahua cheese is preferred in baking dishes, fondues, pizza, and lasagna or casserole dishes
Once I assembled this and took my bite (as shown above) it took every ounce of restraint to not finish this thing. However, my love for you all came first over my grumbling stomach.
I went and grabbed the camera, snapped a billion pics (as you can see by my excessive pics in this post) and kept sneaking pieces the entire time.
Trust me, there is a reason why you only this side of the burgers. I kinda nibbled on the backside. *blush*
Veggie Burger Gluten-Free Substitutions
Some of the best substitutions for Cream of Wheat in this burger is one of two things:
- Homemade Gluten-Free Panko breadcrumbs – this is the same coating I use on my GlutenFree Chicken Parmesan and it’s INCREDIBLE!
- Pork Rinds – Yes, good ol’ pork rinds, that are ground using the above panko recipe instructions are the best. I make my own as it’s cheaper and I can control how much I make!
- If you want, there are 2 great Keto/Gluten-Free Pork Rind Breadcrumbs that are already prepared that are good too!
Vegan and Dairy/Egg-Free Substitutions
This is NOT a vegan recipe BUT that doesn’t mean vegans and those with allergies can’t enjoy this!
Thanks to the millions of you that are, your incredible feedback on how you “veganized” the recipe or how you modified it for your dietary needs, I’ve been able to test your substitutions out with GREAT SUCCESS!
Dairy / Egg-Free / Vegan Substitutions
- To not use eggs, most folks go with 1 tablespoon of flaxseed meal and 3 tablespoons of water for each egg. I HIGHLY recommend reviewing my Egg Substitutions post as it’s extremely detailed!
- 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 totally 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 them and then putting them into the fridge (or freezer) uncooked.
I advise shaping, cooking them up and then either storing in the fridge or freezing.
These reheat beautifully in the oven!
- Cook up the burgers and allow to cool completely.
- Once cooled, wrap in plastic wrap and then place in a freezer-safe bag.
- Freeze for up to 3 months.
- To reheat just pop them into the oven at 350F for 10-12 minutes or even in a microwave.
Want More Veggie Burger Recipes?
- 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)
- Preheat oven to 350F, rack in the middle. Line a rimmed baking sheet with parchment and sprinkle lightly with cornmeal or just lightly spray. In a bowl mash 1 entire can of beans with a potato masher.
- To the bowl add the egg and mix just until combined. Add in the 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 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 browned.
- Serve or store the remaining covered in the fridge.
I garnished mine with melted Chihuahua Cheese and baby arugula.