Delicious Eats

Southwest Black Bean and Corn Mini Burgers

*with a Smoky Paprika Cashew Cheese (Optional)


1 tablespoon neutral tasting high-heat oil, plus 2 tablespoons

12 large onion, finely diced

2 cloves garlic, finely diced

12 cup corn, fresh or frozen

12 large red or orange bell pepper, finely chopped

Dash sea salt, plus 12 teaspoon

1teaspoon finely ground black pepper

1 (15-ounce) can black beans, rinsed

14 teaspoon chipotle powder

1 tablespoon vegan Worcestershire sauce

1 tablespoon fresh lemon juice

2 teaspoons agave nectar

34 cup rolled oats

1 cup bread crumbs or 2 slices spelt bread

Whole grain mini burger buns

Ketchup, mustard, pickle relish, tomato and lettuce (optional)

*Cashew Cheese Ingredients  (gluten-free)
34 cup cashews

12 teaspoon garlic powder

12 teaspoon sea salt

2 teaspoons agave nectar

12 teaspoon smoked paprika

2 tablespoons neutral tasting oil

14 cup unsweetened almond or soymilk

1-2 tablespoons fresh lemon juice

3 sprigs fresh thyme, stemmed and finely chopped

For the cashew cheese: In a large food processor or high-powered blender, pulse cashews, garlic powder, sea salt, agave, paprika, oil, almond or soymilk and lemon juice. Blend until smooth and uniform, scraping down sides of machine as needed. Fold in thyme once mixture is creamy.


Preheat large (6-quart) pot over medium heat and add 1 tablespoon oil. Add onion and garlic and cook for about 2 minutes. Add corn, bell pepper, dash of sea salt and black pepper. Cook until mixture is slightly browned, about 3-4 minutes, and set aside.

In a food processor, combine black beans, chipotle powder, 1⁄2 teaspoon sea salt, Worcestershire sauce, lemon juice and agave. Pulse together 5-8 times. Add oats and bread crumbs or spelt bread. Pulse until uniform, scraping down sides to further incorporate into food processor. Transfer to a large bowl.

Add cooked onion and pepper mixture to bowl and fold into veggie burger mixture.

Heat a large sauté pan over medium heat and add remaining oil. With damp hands, form burgers into patties and place in heated pan. Cook for about 5 minutes on each side or until browned. Serve on a toasted mini bun with cashew cheese, if using and desired toppings!


























Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods ( and online vegan cooking classes at Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.