Tuesday, June 11, 2013

Black Bean & Summer Corn Burgers

Veggie burgers are the one thing that will always taste better homemade. Sure, companies have gotten better at making frozen patties over the years but are they really ever that good? I don't think so. Homemade burgers could not be easier to make and are filled with healthy, quality ingredients. Triple this recipe and store the patties frozen for future quick lunches!

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Black bean and yellow corn patties stuffed with fresh cilantro, hot sauce, garlic and masa- my secret ingredient to give these patties a tortilla-like taste.

Black Bean & Summer Corn Burgers
yields 5 patties
1-15oz can black beans, drained and rinsed
1 cup fresh or frozen corn kernels
1/2 cup roughly chopped red onion
2 garlic cloves, smashed
2 tbl masa harina
2 tbl regular breadcrumbs
2 tbl cilantro
1 tsp salt
1/2 tsp pepper
8-10 shakes of hot sauce
5 whole wheat burger buns, toasted
1 avocado, smashed
1 red, yellow and orange bell pepper each, thinly sliced, raw or lightly grilled

Combine all of the ingredients in a food processor and pulse until the mixture combines but is not mush. Chunks of corn will be visable.
Divide into 5 patties and chill for at least 30 minutes.
Cook the patties on a greased, hot grill top for 5 minutes each side.
Spread the mashed avocado on the burger buns and season with salt.
Garnish each patty with thinly sliced red, orange and yellow bell peppers.

Grilled Corn Salsa
yields 2 cups
2 cups fresh or frozen corn kernels
2 tbl extra virgin olive oil
2 tbl chopped cilantro
juice from 1 lime
salt and pepper, to taste

Assemble a pouch made from foil and add the corn and olive oil inside. Grill for 10 minutes until some kernels are lightly charred. Remove from heat and add the cilantro, lime juice and season with salt and pepper.
Serve on the side or top burgers with the salsa.

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