Ingredients
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For the burgers:
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1 cup cooked brown rice or quinoa (for extra protein)
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1 can black beans, drained and rinsed
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1/2 cup chopped fresh cilantro
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1 small onion, grated
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1 garlic clove, minced
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1 teaspoon chili powder
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1/2 teaspoon paprika
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon olive oil
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For the toppings:
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1 can corn kernels, drained and lightly roasted in a pan until golden brown (optional)
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1 avocado, sliced
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1/2 red bell pepper, thinly sliced
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1/2 cup cotija cheese (or vegan alternative), crumbled
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Chipotle Mayo (see below)
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Cashew Sour Cream (see below)
Directions
Subtitle: Spicy, Creamy, and Crunchy Vegan Burgers Inspired by Authentic Mexican Street Corn
Description: These vegan Mexican street corn burgers are packed with flavor and texture from the spicy chipotle mayo, creamy cashew sour cream, crunchy corn kernels, and tangy lime juice. They’re perfect for your next summer cookout!
Ingredients:
For the burgers:
* 1 cup cooked brown rice or quinoa (for extra protein)
* 1 can black beans, drained and rinsed
* 1/2 cup chopped fresh cilantro
* 1 small onion, grated
* 1 garlic clove, minced
* 1 teaspoon chili powder
* 1/2 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon olive oil
For the toppings:
* 1 can corn kernels, drained and lightly roasted in a pan until golden brown (optional)
* 1 avocado, sliced
* 1/2 red bell pepper, thinly sliced
* 1/2 cup cotija cheese (or vegan alternative), crumbled
* Chipotle Mayo (see below)
* Cashew Sour Cream (see below)
Instructions:
1. For the burgers: Preheat your grill or griddle pan over medium heat. Mix together the cooked rice, black beans, cilantro, onion, garlic, chili powder, paprika, salt, and pepper in a large bowl. Add the olive oil and mix well. Divide the mixture into four equal portions and form each portion into a patty.
2. For the toppings: Combine all ingredients in separate bowls as listed above.
3. Directions for serving: Grill or panfry the patties for about 4 minutes per side, or until they reach desired doneness. Top each burger with a handful of roasted corn kernels, sliced avocado, salsa, and Cotija cheese. Drizzle with Chipotle Mayo and Cashew Sour Cream. Serve immediately with tortillas and enjoy!
Note: If you’d like to make these gluten-free, simply use gluten-free breadcrumbs instead of whole wheat breadcrumbs in step 1.
Chipotle Mayo Ingredients:
* 1 chipotle pepper in adobo sauce, finely chopped
* 1/4 cup mayonnaise
* 1 tablespoon apple cider vinegar
* Salt and pepper to taste
Directions:
1. Blend all ingredients in a food processor or blender until smooth. Taste and adjust seasoning as needed. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
Cashew Sour Cream Ingredients:
* 1 cup raw cashews
* 1/3 cup water
* 1 tablespoon apple cider vinegar
* 1 teaspoon honey
* Salt and pepper to taste
Directions:
1. Soak the cashews in hot water for at least 30 minutes, or until softened. Drain and rinse.
2. Place the soaked cashews in a high-speed blender along with the water, apple cider vinegar, honey, and salt. Blend on high speed for 3-5 minutes, stopping occasionally to scrape down the sides of the blender. The mixture should thicken and become smooth.
3. Stir in the pepper to taste. Transfer the cashew sour cream to an air-tight container and store in the refrigerator for up to 2 weeks.
Servings: This recipe makes enough filling for 4 large burgers. Each serving contains approximately:
Calories: 300
Total Fat: 15g
Saturated Fat: 2g
Trans Fat: 0g
Steps
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1
Done
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For the burgers: Preheat your grill or griddle pan over medium heat. Mix together the cooked rice, black beans, cilantro, onion, garlic, chili powder, paprika, salt, and pepper in a large bowl. Add the olive oil and mix well. Divide the mixture into four equal portions and form each portion into a patty. |
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2
Done
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For the toppings: Combine all ingredients in separate bowls as listed above. |
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3
Done
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Directions for serving: Grill or panfry the patties for about 4 minutes per side, or until they reach desired doneness. Top each burger with a handful of roasted corn kernels, sliced avocado, salsa, and Cotija cheese. Drizzle with Chipotle Mayo and Cashew Sour Cream. Serve immediately with tortillas and enjoy! |
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4
Done
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1. |
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5
Done
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Blend all ingredients in a food processor or blender until smooth. Taste and adjust seasoning as needed. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks. |
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6
Done
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Soak the cashews in hot water for at least 30 minutes, or until softened. Drain and rinse. |
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7
Done
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Place the soaked cashews in a high-speed blender along with the water, apple cider vinegar, honey, and salt. Blend on high speed for 3-5 minutes, stopping occasionally to scrape down the sides of the blender. The mixture should thicken and become smooth. |
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8
Done
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Stir in the pepper to taste. Transfer the cashew sour cream to an air-tight container and store in the refrigerator for up to 2 weeks. |
