I’m reminded once again how much I love making veggie burgers.
I just love making a big batch to enjoy with Greg for dinner, and then having enough to make lunch for each of us for days.
I usually keep it uncooked in a container, and then cook the burgers when I’m readying lunch.
These particular ones were sliders for us, but could totally be bigger if that’s what you want. We went with sliders because we received some awesome challah sliders from Wild Flour Bakery at market. They were so good, and made these burgers even better. The sliders didn’t last long.
These veggie burgers are utilizing the first sweet corn of the summer. I think about ears of sweet corn all year long, but when I eat it for the first time each summer, it’s like I forgot how amazing it really is. The corn in these burgers was my first this year and I just could not get enough. I never want veggie burgers without sweet corn again.
We topped these sliders simply. Just some cheese. That is not typical around here. We usually have more toppings on burgers than actual ingredients in the burgers. But, for this one, I wanted the patty to be the star. With a slice of melty cheese, it was, in such a great way.
This is a great, simple summer recipe. It utilizes fresh veggies and really has very few extras. I hope you enjoy these as much as we did!
2 ears of corn
1 red bell pepper
1 jalapeno pepper
1 medium onion
3 medium celery stalks
2 garlic cloves, minced
1 can white beans
1 can black beans
1 teaspoon onion powder
3/4 cup breadcrumbs
Cheddar cheese, for topping
Start with the corn. If you have a grill, I suggest grilling the corn. I don’t have a grill, so I broiled my corn. I lightly brushed each ear with olive oil, set it on a baking sheet and put it under the broiler for several minutes, until slightly charred. Once the corn is done, let it cool and then remove the kernels.
Finely chop the peppers, onion and celery. Place about 2 tablespoons of olive oil in a pan over medium heat. Once hot, add the minced garlic and stir. Add the peppers, onion and celery. Cook for about 5 minutes, or until veggies are just soft. Remove from heat and set aside.
In a large mixing bowl, mash the black and white beans with a potato masher or a fork. Add the onion powder, egg, breadcrumbs, cooked veggies and corn. Stir well, to combine everything.
To make sliders or burgers, shape bean/veggie mixture into patties and cook in a pan over medium heat until crispy on each side and heated through. I used olive oil to cook mine. Serve on rolls with cheese or go bunless!