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Ingredients:
1/4 cup olive oil
• 1 yellow onion, diced
• 1 14 oz. can black beans, drained and rinsed
• 1/4 cup diced carrots
• 1/4 cup corn kernels
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped spinach
• 1/2 cup cornmeal
• 1/2 cup panko breadcrumbs
• 1 teaspoon sea salt
• 1/2 cup salsa verde
• 1 avocado
• 1/2 cup vegan mayonnaise, such as Veganaise
• 1 clove of garlic, finely chopped
• Mini heirloom tomatoes for topping (optional)
• 12 slider buns of your choice
Preparation:
1. To make the burgers, sauté the onion in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized. I like to chop my vegetables while the onions are cooking.
2. Combine the caramelized onions, black beans, carrots, corn, bell pepper, spinach, cornmeal, breadcrumbs and sea salt in a large bowl and stir.
3. Add in the salsa verde and use your hands to form patties.
4. Pour two tablespoons of olive oil into a skillet and fry the patties over medium heat. They should cook for about 2 minutes on each side, until they begin to brown. Cook longer for a crispier burger, and add more olive oil each time you add new patties to the skillet.
5. While the burgers are cooking, whip up the mayo by placing the avocado, Veganaise and garlic in a bowl and stirring with a fork until combined.
6. Place the burgers on the buns, top with mayo (and put mayo on the bottom if you’re like me and you love a mess) and tomatoes.
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