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.