Veggie burgers seem like they would be easy to make, but they’re not! It can be really hard to get the right ratio of wet to dry ingredients so that the burger is moist but not mushy and so that it stays together while cooking. They are so tasty though! I’ve tried to make these a few times with different ratios and ingredients (which Miles hates because it means he’s not getting a real burger), and this is what I have found to be the best. The secret to keeping the burger together during cooking is chilling it for an hour before, plus the addition of an egg white. The flavor of the burger is meaty due to the black beans and addition of BBQ sauce, and there are bits of corn, green chiles and carrots which gives a variation in flavor as well.
I made these burgers after we did a hike yesterday, and they were a perfect Saturday afternoon lunch. This recipe makes 6 burgers and I froze a few uncooked to have later. I think it would best to thaw them first before cooking them if you choose to freeze the leftovers.
BBQ Veggie Burger
- 2 can black beans (1/2 cup reserved)
- 1 shallot
- 1tsp cumin
- 1 tsp chili powder
- 1/4 cup diced canned green chiles
- 2 Tbs BBQ sauce
- handfull cilantro
- 1 cup cooked white rice (about 1/2 cup uncooked)
- 1 cup shredded carrot
- 1/2 cup corn
- 1 large egg white
- S&P to taste
- 6 hamburger buns
- Vegetable oil for cooking
- desired toppings
- Combine beans, shallot, cumin, chili powder, BBQ sauce and cilantro in a food processor and pulse until combined about 8-10, 2 second pulses.
- In a large bowl combine the mixture from the food processor, reserved black beans, rice, carrots, corn and egg white.
- Season with S&P and form into 6 patties about 1 inch thick.
- Chill for at least an hour.
- Cook two patties at a time in a non-stick pan with 2 TBs vegetable oil, 4-5 minutes on each side over medium heat.
- Enjoy on burger bun with your favorite toppings!