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+ servings

Succotash Burgers

Servings 5


  • 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.