Burgers are the all american comfort food. Anywhere you go now, you can get a burger and the variety in the grocery store is abundant! Twenty years ago a vegetarian had almost no options when on a road trip. If you were a vegan you had none. You could get a gardenburger at Denny’s and that was pretty much it. Oh how times have changed! Now Burger King serves the Impossible Burger, Carl’s Jr. serves the Beyond Burger and all other restaurants seem to either have one of those or their own house made patty.
A homemade veggie patty can be both cheap and easy, let alone tasty. The possibilities are endless. This is a recipe that I like because I love the flavors of the southwest. I was born and raised in Southern California and spent so much time as a child camping and going on road trips through the Southwest. Even though I’ve spent most of my time in the Pacific Northwest as an adult, I have driven through Arizona, New Mexico and Texas several times and tasted the different cuisines depending on location. I like the basic ingredients used like chipotle, corn, and black beans. I used all purpose flour in this recipe, but it would work just as well with a gluten free flour.
TIME: 30 minutes
2 (15 ounce) cans of black beans
1 Cup of frozen white corn
1 1/2 Cups all purpose flour
1/2 Cup red onion roughly chopped
1/2 Cup carrots roughly chopped
1/4 Cup celery roughly chopped
2 cloves of garlic
1 chipotle chili in adobo sauce
1 tsp salt
1 tsp paprika
1 tsp cumin
oil for frying
YIELDS: eight, four inch patties
Using the knife blade put the onion, celery, carrots, garlic and chipotle in the food processor. Pulse until the veggies are roughly chopped.
Drain and rinse the two cans of black beans and make sure to get as much liquid out as possible before placing in the food processor. Add the salt, paprika and cumin and pulse again until the mixture is like a paste. If you were to try to form them into patties at this point they would just be sticky and wouldn’t form.
Empty the contents into a mixing bowl and fold in the corn. We want the whole kernels of corn in our patties, so that’s why I add them in after the processing. Once that is mixed well, add the flour in half a cup at a time. The mixture will still be pretty sticky but you can always add more flour if you like for consistency.
When forming the patties, it helps to flour your hands between each patty so they don’t stick to you too much. Form eight, four inch patties and set them aside.
Heat a pan on the stove with oil at medium high heat and lightly fry the patties. This should take about two to three minutes on each side. As you cook them, you will notice them firming up pretty quickly. Your burgers will be ready for you to enjoy and share with your loved ones. Serve with tomatoes, onion, pickles, lettuce or sauerkraut.