Veggie Burgers

During my week in the Berkshires to celebrate summer, we knew we had to do the most quintissential summer thing from our childhood: burgers, hot dogs, and fresh corn. However, just about half our crew was vegetarian, so instead my cousin and I combined our stable recipes for black bean veggie burgers to make something with a grill-able consistency. 

2 Tbsp olive oil

2 cloves garlic

1/2 red onion

1/2 tsp nutmeg

2 tsp cumin

2 15oz cans black beans

1 cup rice (pre cooked)

1 cup corn (pre cooked)

1 cup bread crumbs

Flour as needed

Makes 5 veggie burgers. 

Dice the onion and the garlic in to small or medium chunks. In a small pan, sauté the garlic, onion, with olive oil. When oil is warm, add the nutmeg and cumin. Continue to heat with xonstant stirring until the the onion and garlic begin to brown. 

Rinse and drain the black beans. In a large bowl, combine the black beans, rice, corn, and onion mixture. Mash together with fork or by hand until it sticks together and forms balls.

Add bread crumbs and flour until the burgers reach the proper consistency. It should stick together without being too wet.

Form in to patties and coat with bread crumbs.

Cook through until warm. I used a grill, but it's much easier to put it in a skillet on the stove. I put cheese on my burger and ate it with ketchup, but I've always had very plain tastes when it comes to burgers. It's a pretty mild burger, so you could easily add any condiment you'd want.

Happy summer! And so long to the heat wave.