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Succotash Burgers

Succotash Burger on a bun with bacon.

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  🙂

Succotash Burger on a plate with potato chips.

Note: Leave the bacon off for a wonderful vegetarian meal.

Succotash Burger on a bun with bacon, tomato, and griled onion.

Succotash Burgers

Succotash Burgers



  • 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

Basil Mayonnaise

  • 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

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Sun-dried Tomato Turkey Burgers with Balsamic Onions

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6 thoughts on “Succotash Burgers”

    1. Christin
      Christin Mahrlig

      I would think they would be fine overnight in the fridge- just wrap well with saran wrap so they don’t dry out.

  1. Julia | JuliasAlbum.com

    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!

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