Black Bean and Corn Vegetarian Burger recipe

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Ingredients

1 pound toasted almonds, chopped
6 cups instant oatmeal
2 cups ketchup
1 (12 ounce) package frozen corn kernels, thawed
4 eggs, beaten
1 cup chopped mushrooms
½ cup red bell pepper, finely diced
½ cup minced red onion
6 green onions, thinly sliced
6 tablespoons olive oil
2 tablespoons prepared horseradish
¼ cup Worcestershire sauce
1 tablespoon red pepper flakes
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 (15 ounce) can black beans, rinsed and drained
cooking spray

Nutrition Info

455.6 calories
carbohydrate: 48 g
cholesterol: 43.6 mg
fat: 25.1 g
fiber: 10.1 g
protein: 15.7 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1083 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine almonds, instant oatmeal, ketchup, corn, eggs, mushrooms, red bell pepper, red onion, green onions, olive oil, and horseradish in a bowl. Season with Worcestershire sauce, red pepper flakes, basil, salt, and pepper.

  2. Fold black beans into the almond mixture, being careful not to smash them. Scoop up 1/2 cup of the mixture, lightly flatten between the palms of your hands to form a patty. Repeat with remaining mixture.

  3. Coat a skillet lightly with cooking spray and heat over medium heat. Place patties in the hot skillet and cook until browned, about 7 minutes per side.

Recipe Yield

15 4-ounce burgers

Recipe Note

My picky vegetarian daughter absolutely loved these black bean and corn vegetarian burgers. Simple and delicious! Serve with your favorite burger condiments and vegetables.

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