Tomato, Corn, and Basil Bean Burgers

Yield: 12 small burgers
Prep Time: 20 mins
Cook Time: 60 mins


2 cups well-cooked brown or pinto beans
1 cup cooked brown rice
1 cup cooked sweet corn
3 cloves of garlic
1/3 cup sun-dried tomatoes
1 cup loosely packed basil leaves
1/2 tablespoon cumin
1 teaspoon salt
Freshly ground black pepper
1 egg (optional)
Asiago cheese rolls, for serving


In a large bowl combine the beans, rice, and corn. Mince the garlic, tomatoes, and basil and add along with the cumin and salt and pepper. Mix in the egg. Puree until chunky in a food processor, adding water or oil if too dry, or more brown rice if too wet.

Heat a heavy skillet over medium-high heat and add about 1 tablespoon of vegetable oil. Cook the veggie burger until well done and crispy on both sides – about 6 minutes each side. These tend to be quite moist, so check the first one inside before you remove it from the pan.

Recipe SourceFaith Durand via The Kitchn


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