Finally, Black Bean and Corn Burgers that are not trying to taste like meat! These proud-to-be-veggie burgers are delicious, hearty, and perfect grilled or pan fried.
Let’s be real – veggie burgers can be a hit or miss. Some can be dry and tasteless. Others can be really soft and fall apart after one bite. For me, the perfect veggie burger has to have two things: texture and flavor. I don’t really need my veggie burger to look or taste like meat, but I do want it to taste like something! And of course, I’d love if my burger did not crumble as I try to eat it!
Black bean burgers are a personal favorite because they are usually filling and very easy to make. But we often don’t do them justice!! Instead of emptying a can of black beans, crushing them up, forming a patty and throwing it in a cast iron skillet only to be really disappointed when it doesn’t taste like anything, I’m going to show you how to make delicious black bean and corn burgers that will make even the biggest meat eater happy to eat veggies.
The recipe…
There are two keys to getting black bean and corn burgers that deliver on flavor and texture. First, to get the right texture, bake the beans and corn in the oven for a few minutes to dry out all the excess moisture. This step is essential because it will gives the burgers the right texture and consistency.
The next important step is to add layers of flavor. This is accomplished by adding sauteed red onions and garlic, as well as lots of delicious spices.
To form the patties, combine the baked black beans and corn, seasoning, spices, bread crumbs (I like Panko), and egg in a food processor and pulse until the mixture starts to form a ball. You should still be able to see large chunks of beans and corn, which will make the burgers hearty and delicious when you bite into them.
Use an ice cream scoop or a 1/4 cup measuring spoon to portion the filling, then shape each patty with your hands. I like to use a flat surface to press the burgers. Be sure to top the burgers with parchment paper before pressing them down, or the burgers will stick to whatever you use to press them.
Once the patties are formed, pan fry in a large cast iron pot for 3-4 minutes per side, depending on how thick your patties are. You can also pop the patties in the freezer for about 30 minutes and then place them on the grill. Freezing the patties before hand will prevent them from sticking to the grill.
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Black Bean and Corn Burgers
Ingredients
- 1 (15.5 oz) can of black beans
- 1/2 cup corn (about 1/3 of a 15 oz can)
- 1/2 medium onion
- 2 cloves garlic
- 1 large egg
- 1/4 cup Panko breadcrumbs (or oat flour)
- 1/2 tbsp chili powder
- 1/2 tbsp paprika
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp ground oregano
- 2 tsp teriyaki sauce
- coarse salt and pepper
Instructions
- Preheat oven to 325 degrees F. Wash and drain black beans and corn. Pat dry with paper towel. Spread black beans and corn on baking sheet and bake for 10 minutes, until beans are partially dried out.
- While beans are baking, saute chopped red onions and garlic in cooking oil until onions become translucent, about 5 minutes.
- Transfer beans and corn to food processor along with red onions, garlic, egg, breadcrumbs, and seasoning. Pulse until mixture forms a sticky ball. You want some chunks of corn and black beans to remain.
- Using an ice cream scoop or 1/4 measuring cup, portion out patties. Spray the scoop with nonstick cooking spray to prevent mixture from sticking. If the mixture is too dry, an a bit of water and use a fork to crush more of the beans. Place patties on a lined baking sheet and top with parchment paper, then press with a flat object to flatten patties.
- To pan fry patties, heat a large cast iron skillet with 1 tbsp of oil over medium heat. Fry the patties for about 4 minutes per side or until golden brown. If your patties are thick, you may need to fry for an additional minute or two. Transfer to paper towel to remove excess moisture.
- To grill, freeze patties for at least 30 minutes before grilling to prevent patties from falling apart on the grill.
- Serve burgers on a brioche bun with cheese and onions.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
