Seitan Black Bean Corn Burgers

I don't always have the most success with meatless burgers (well not that I ever had success with meat burgers as I did not enjoy them and never made them). They always fall apart when I'm pan frying them, or dry out too much if I bake them. But I think I'm starting to find my burger groove! I try not to use too much oil when cooking, but you need to make sure you have enough oil in the pan so that the burgers don't stick and fry up nicely, making them easy to flip and less likely to fall apart.

These burgers were really flavourful with the smoked paprika, cumin and chili powder. And yes I talk about how I hate beans but I do really enjoy black beans, especially in a form like these burgers. I loved eating these burgers with pickles. But then I'm also really obsessed with pickles recently. In particular the Steinfeld Kosher Petite Dill Pickles. (Not that they're paying me to promote them I just really love them.)

If this sounds good, you might also like:
Mushroom Pecan Burger
Black Bean Confetti Salad
Triathalon Tostadas
Black Bean, Zucchini & Olive Tacos with Garlic-Lemon Yogurt

Seitan Black Bean Corn Burgers
Adapted from Vegan Yum Yum

Makes about 10 burgers

1 cup seitan
14 oz can black beans, rinsed and drained (about 2 cups)
1 tbsp vegan Worcestershire sauce
1 tbsp reduced sodium soy sauce
1 cup ground whole wheat bread crumbs
2 tbsp all purpose flour
1/2 cup frozen corn
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp chili powder
2 tbsp high heat vegetable oil for pan frying

1. Add the seitan to the food processor and process until finely chopped (a few remaining bigger chunks are okay).

2. Add the beans, and process until finely chopped (you may still see the occasional bean piece). Remove this mixture to a mixing bowl.

3. Add the Worcestershire sauce, soy sauce, bread crumbs, flour, corn, paprika, cumin, and chili powder to the seitan/bean mixture and mix well with your hands or a spoon. Adjust the mixture with salt, to taste, or add more bread crumbs if the mixture is too wet. It should be moist but not gloppy. For example, if you stuff your 1/4 cup measure with it, you should have to pry it out. If it glops out by itself, it's probably too wet.

4. Heat the oil n a pan over medium-high heat.

5. Begin forming patties (1/4 cup of mixture per patty). Make them thin to avoid a too-mushy center. You can form all of the patties ahead of time and place them on wax/parchment paper, foil, etc.

6. Fry patties four at a time, or however many reasonably fit into the pan until dark brown on either side.