It may seem weird that we’re posting a veggie burger recipe just as summer is winding down and bbq season will soon be over. But here’s the thing, it doesn’t have to be!
With these Southwestern flavoured veggie patties, you can continue your burger eating well into the cold winter months.
Mashed black and kidney beans act as the base, similar to the start of our other bean and sweet potato patties. But these are jazzed up with corn and cumin to give it an extra crunch and add that Southwestern flare.
Along with the egg and breadcrumb, the mashed beans help hold these burgers together quite well. They cook up great in a non stick skillet and don’t crumble apart at all. And, I bet they’d also work pretty good on your bbq or grill if you want to try to extend summer as long as possible – and who wouldn’t want that?
But what I think really makes these burgers is the chipotle ketchup. Sweet and smokey with a hint of spice, I regret not making a double batch of this delicious sauce.
The ketchup would also work great as a dip for a side of sweet potato fries – but be warned, you may need a triple batch!
The burgers and ketchup both come together in a flash and if you are in the mood for some weekend food prep, cook up a double batch to store in your freezer.
While it may be September and starting to feel like fall, it doesn’t mean your burger eating has to end.