Three Bean South-of-the-Border Burgers

The beauty of a veggie burger is that you can make it exactly how you like it. And I like mine hot, spicy and oh so… beany. The best part about making a three bean burger (no, no, it’s not the song…) is that the texture of the beans serve as an adhesive in and of itself. That’s right: Bye bye, mayonnaise. You can show yourself out. These are healthy, gorgeous and will have your taste buds dancing. We decided to turn up the heat and take these babies south of the border with a handful of cilantro, chili powder, jalapeno and corn. So folks, let’s tighten our sombreros and whip out our cowboy boots because we’re crossing the border (no, not illegally…phew).

Three Bean South-of-the-Border Burgers:

(Serving size: 5-7)

• 1 can black beans, rinsed
• 1 can great white northern beans, rinsed
• 1 can chickpeas, rinsed
• 1/2 red bell pepper, finely diced
• 1 jalapeno, minced
• 1/4 red onion, finely diced
• 1 ear of corn, kernels removed
• 3 cloves garlic, minced
• 1/3 cup cilantro, chopped
• 1 1/2 tablespoons dijon mustard
• 1 1/2 tablespoon sweet relish
• 1 tablespoon chipotle chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon old bay seasoning
• 1 tablespoon pepper
• 1 teaspoon salt
• 2 eggs
• 1 1/4 cups panko
• 4 tablespoons olive oil

Alright friends, let us begin by dicing the red bell pepper and red onion. Then, mince the jalapeno and garlic.

Next, remove the corn kernels from the cob. In a large saute pan, heat 1 tablespoon of olive oil over medium high heat. Add the red bell pepper, jalapeno, red onion, garlic and corn.

Saute for about 8 to 10 minutes or until cooked through.

Next, rinse your black beans, great white northern beans and chickpeas.

Add to a large bowl. Let your veggie mixture cool – and when ready, add to the beans. Then, add your cilantro, chipotle chili powder, smoked paprika, cumin, old bay, salt and pepper.

Mix well. Next, add your dijon mustard, relish and two eggs.

Followed by your panko –

And mix very well. You will squash some of the beans – and that’s okay. It serves as an adhesive.

Let refrigerate for at least 30 minutes or up to a couple of hours. Then, form the burger patties using your hands.

Heat the remaining olive oil in a large saute pan over medium-high heat. Once hot, add your burgers, working in two batches.

Let cook for about 4-6 minutes on each side or until a golden-brown crust has formed and the burgers have warmed throughout.

Remove from heat, serve with your favorite condiments, and enjoy!

Now, you can always grab a cold beer – but if you’re in the business of having wine with your three bean burger, our recommendation is the 2007 Tasmanian Tamar Ridge, Devil’s Corner Pinot Noir. Light enough not to overpower the burger, but a spicy finish to complement the heat.

Cheers!