Sweet Corn and Bean Veggie Burgers
Prep
Cook
Total
Yield 6 patties
use leftover mexican bean salad as a base for these and they are a snap to make
Ingredients
- 2 cups leftover Mexican Bean Salad
- handful of shredded Zucchini or Carrots
- 1 box Chick Peas, drained
- juice and zest of 1 Lemon
- 1-2 cups Oats-whirled quickly in the Vita mix if you want a smoother texture
- handful of Cilantro, chopped
- Sea Salt and Black Pepper
- 2 large Onions, peeled and sliced thin on the mandoline or carefully by hand
- 1 teaspoon sugar
Instructions
- Whirl the Leftover Mexican Bean Salad in the food processor a few times until still a bit chunky
- Remove to a bowl and add the Chick Peas to the food processor, whirling until finely chopped
- Mix everything together adding the Lemon Juice and Zest, Seasonings and enough Oats to make a firm mixture
- Let the mixture set while you make the onions
- Heat a swirl of Olive Oil in a large skillet until hot
- Toss in the onions and cook over high heat a few minutes until browning, turn down heat and cook 8-10 minutes until soft
- Turn the heat back up and sprinkle with sugar, stirring and cooking until brown and caramelized
- Remove and set aside
- Heat another swirl of Olive Oil in the same pan and form the Veggie Mix into patties
- Cook and brown on both sides until cooked through 5-7 minutes per side
- Serve on buns with burger fixings topped with the onions
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/sweet-corn-and-bean-veggie-burgers/