In a never ending quest to find exciting, flavorful veggie dishes, this solves the boring-black-bean-veggie-burger problem us vegetarians usually stumble upon during the summer months. I came across a version of this recipe on a fellow Iowa food blogger’s website, and decided to make it on a night my husband and I had friends over for grill-age. Although I wasn’t brave enough to put them on the grill, they were easy to pop on the stove. They also make many servings, and keep well in both the fridge & stove to snack on later! (Side-note: They’ve been my lunch at work all week! Yum.)
1 can black beans
1 can corn
1/2 small red onion
canned chipotle peppers in adobo sauce (if you prefer less spice, only use 1 pepper)
1/4 cup chunky salsa
3/4 cup panko bread crumbs (approximate, may need more depending on consistency)
2 garlic cloves
1 teaspoon cumin
1 teaspoon garlic powder
2 egg whites
1. Combine 3/4 the black beans in a food processor with the red onion, chipotle peppers in adobo sauce, garlic, garlic powder, cumin and salt and pepper. Pulse until nearly smooth, scraping the sides if needed. Remove mixture to a bowl then add remaining black beans, corn, salsa, panko bread crumbs, and egg white, then mix well with a spatula. Mixture will be wet.
2. Heat a large flat-top skillet over medium heat then generously spray with olive oil. Shape the bean mixture into patties then cook the patties for 5-6 minutes a side, or until firm and golden brown.
3. Slice the avocado and tomato. Place cooked burger patties onto buns and top with avocado and tomato. Can also add more salsa, sour cream, or any other burger toppings you enjoy!