One of my favorite comfort foods for fall and winter is Chili Cornbread Casserole. For those who’ve never had it, it consists of chili made with tomatoes, corn, bell pepper, onions, kidney beans, and optional ground beef, seasoned with a taco-type of seasoning and cooked in a pot on the stove. It is then topped with cornbread batter and baked in the oven. The result is a warm and thick chili stew with a slightly sweet, slightly savory cornbread topping..delicious and comforting in the bitter cold of winter.
Though it is still summer here, I was craving Chili Cornbread casserole. So I had an idea to make this casserole into veggie burgers, which are more desirable than a thick stew in warm weather months. So I concocted a recipe for veggie burgers that included the essence of Chili Cornbread casserole; kidney beans, chili powder, cumin, and cornflakes instead of cornbread, also operating as a thickener in the burgers. To make the burgers fulfilling, I added some rice to the mix. I bound it all together with a beaten egg and formed patties. They were baked in the oven for about 30 minutes and voila! The perfect vegetarian addition to your BBQ. I found these burgers to be very tasty, though I didn’t pick up on the cornflakes flavor too much. They also taste good with some spicy yogurt sauce or salsa on top.
Southwest Chili Bean Burgers
Makes 6-8 burger patties
- 2/3 cup cornflakes cereal, pulsed into crumbs
- One 15 oz. can of red kidney beans, drained and rinsed
- ¾ tsp. chili powder
- 1/8 tsp. allspice
- ¼ tsp. cayenne
- ¼ tsp. smoked paprika
- ¼ tsp. cumin
- Dash of red pepper flakes
- ¼ tsp. garlic powder
- ¼ tsp. salt
- Ground black pepper to taste
- ½ cup cooked rice (brown or white)
- 1 medium egg, beaten
- Pulse cornflakes into crumbs in the food processor. Set aside. Drain and rinse a can of red kidney beans and pat dry with a paper towel.
- Pulse red kidney beans in food processor until smooth, with a few chunks of beans remaining.
- Remove half of the beans and set aside with cornflakes. Add chili powder, allspice, cayenne, cumin, smoked paprika, red pepper flakes, garlic powder, salt, and ground black pepper.
Pulse in food processor until incorporated. Remove mixture from food processor and add to remaining pulsed beans and cornflake crumbs. Mix thoroughly until a uniform mixture is obtained.
- Add rice to food processor and pulse until fine crumb like texture forms. Remove and add crumbs to the bean mixture. Incorporate with other ingredients well. Add in beaten egg. Mix ingredients thoroughly and form into patties. Place on a greased baking sheet and bake for 30 minutes at 350°F.