When I saw a recipe for Succotash Burgers in Taste of the South, I thought- That’s genius and why didn’t I think of that! One of my favorite southern, summertime sides in the form of a burger. Yum!
Although there are many variations, succotash is typically a sauté of fresh veggies with corn, lima beans, and tomatoes being the mainstays. This is my favorite succotash recipe.
I was pleased to find this burger greatly exceeded my expectations. It’s delicious and absolutely tastes just like succotash in burger form.
I altered the recipe just a little adding a little diced red bell pepper which is something I like in my succotash, plus I thought the burgers could use some specks of color. I also changed the mayonnaise, reduced the amount of hot sauce, eliminated the lemon juice (but not the zest), and added fresh basil. The basil was a lovely addition and really helped perk the flavor up- because we all know lima beans can use a little perking up 🙂
Note: Leave the bacon off for a wonderful vegetarian meal.
- 2 cups cooked lima beans, I used frozen
- 5 tablespoons olive oil, may need 1 to 2 tablespoons additional, divided
- 1/3 cup finely diced red bell pepper
- 1 cup cooked corn
- 1 cup shredded Pepper Jack cheese
- 2 cups Panko crumbs, divided
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 5 slices Vidalia onion, ½-inch thick
- 5 onion rolls, toasted
- 10 slices bacon, cooked
- 5 slices tomato
- ½ cup mayonnaise
- 1 teaspoon lemon zest
- 1 teaspoon hot sauce
- 2 tablespoons finely chopped fresh basil
- Place lima beans and 2 tablespoons olive oil in a food processor and pulse until lima beans are finely chopped but still have a little form. Place in a large bowl.
- Add red pepper, corn, cheese, 1 cup of panko crumbs, egg, and salt. Mix well and shape into 5 patties. Coat patties with remaining panko crumbs and place on a plate. Cover with plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add burgers and cook until golden brown and crispy, about 4 to 5 minutes per side. Add more olive oil if needed. Drain on paper towels.
- Wipe skillet clean, add 1 tablespoon of oil and cook onion slices 1 to 2 minutes per side.
- To make Basil Mayonnaise, mix all ingredients in a bowl.
- Spread Basil Mayonnaise on bottom of buns and top with burgers, bacon, onion, and tomato.
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Source: adapted from Taste of the South
More Burger Recipes
Grateful Dead Black Bean Burgers
Sun-dried Tomato Turkey Burgers with Balsamic Onions
Disclaimer: SpicySouthernKitchen.com is an amazon.com affiliate.
6 thoughts on “Succotash Burgers”
Any idea if these would be okay in the fridge overnight before they are cooked?
I would think they would be fine overnight in the fridge- just wrap well with saran wrap so they don’t dry out.
What a great idea for a burger! I love meat but only in a steak form, I usually don’t eat burgers. But veggie burgers are always welcome in my house. Pinned!
Thanks Julia! I’m starting to like veggie burgers more and more!
I’ve never even heard of these, but they look awesome!
I love this idea!