Summary: I love veggie burgers in all their forms! Obviously, they are great on a burger bun with some condiments but they add a good punch of tasty protein to a meal too. We had these with a little sriracha mayo (vegan, if needed) and some Mexican rice on the side. These burger patties have a mild Mexican flavour and you could totally add some diced jalapenos or chilli flakes to bring some heat. These patties are amazing with avocado slices or guacamole. The creamy avocado matches nicely with the crispy outside of the patty. These patties aren’t overly mushy in the middle either, just nice and firm but still tender. The best part of these patties is how quick and easy they are to make! Dump everything in the food processor, blitz and bake. Perfect for busy weeknights. They are so good, I think I’m going to make some right now….
Ingredients
- 1 (400g) tin of black beans, rinsed and drained very well
- 1 1/4 cups frozen corn kernels
- 4 spring onions, roughly chopped
- 1/2 a bunch of fresh coriander
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 2 tsp ground cumin
- 1/4 cup plain flour (GF if desired)
- 1/8 tsp salt
- 1/8 tsp pepper
Instructions
- Pre heat the oven to 180C and line a baking tray with baking paper.
- Add everything to a food processor, then pulse until combined but not too smooth. You want to retain a bit of texture and chunkiness.
- Each batch should make 4 large or 6 small patties. Just divide the mix into 4 or 6 and form into patties with your hand. Lay the patties on a lined baking tray and spray with spray oil.
- Bake for 30 – 45 mins and either eat straight away or cool on a rack for later. Store in the fridge and reheat in a non stick frying pan on low heat, until hot through.
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