Black Bean and Corn Burgers

By • September 3, 2013 • 17 Comments

875 Save

Author Notes: These veggie burgers are a little bit spicy, thanks to a mixture of paprika, cumin, and chili, and a little bit sweet, thanks to fresh summer corn. They've got texture, taste, and tons of nutrition, too. Gena Hamshaw

Serves 4 to 6

  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3 cups (or 2 cans) cooked black beans, divided
  • 1 1/2 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • Black pepper or red pepper flakes, to taste
  • 2/3 cups quick oats or bread crumbs, plus extra as needed
  • 3/4 cups fresh (or frozen and thawed) corn
  1. Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
  2. Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, and pepper to taste. Stir in the sauté pan till all is warm.
  3. Preheat your oven to 350° F.
  4. Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it's well combined but still has texture.
  5. Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
  6. Shape mixture into four large or six smaller patties. Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. Alternately, you can chill them for twenty minutes before transferring them to a grill and cooking through. You can also pan fry them in olive oil until golden on each side.

Comments (17) Questions (0)


3 months ago Angela Parsons

Love these! And surprise, so does hubby and our son!


3 months ago cooks4fun

I am not vegan or vegitarian but love these black bean burgers. I plan on serving with an avacado crema. Mashed avacado, sour cream & cilantro. I thought the texture & consistency was better than others I've tried.


3 months ago Jenniferinflorida

What do you consider long term?
I wouldn't freeze over a month. But that's because we eat them a lot.


3 months ago Doede

Can these be frozen long-term?


5 months ago ascherl

These are really fantastic, they are a household fave and I've made them several times. For grilling, a non-vegan variation is the addition of an egg and 1/4 cup wheat germ. They make them very cohesive especially after a brief chill in the fridge or freezer. I would probably brush them with oil/spray with pam to avoid sticking to the grill.


6 months ago Lily Stoicheff

These are delicious! Since another commenter asked - I drained and rinsed 2 cans of black beans. Also, I ended up with only about 2 1/2 cups of beans, but the recipe still worked great. I skipped the smoked paprika because I didn't have any and threw in a smoky canned adobo chili instead. I smooshed the patties together really well and didn't have a problem with them falling apart, but I was careful to only flip them once in the pan. I'm not sure they would hold up very well to grilling... I will definitely be making these again.


7 months ago Jenniferinflorida

Just made these. Great, I used red onions as I didn't have yellow


7 months ago Laura

Do you drain and rinse the black beans?


7 months ago Zo

Replacement of black beans would be?


7 months ago angelclark

Hi, looks great! Do you serve with a sauce? Any recommendations?Thanks,


7 months ago Sharon

2 TBLS Milled Flax Seed plus 5-6 TBLS Water (soak for about 5 minutes than add) (replacement for 2 eggs and will help as a binder)


7 months ago Stacey Ryan

We had this tonight - quite yummy! We wondered about adding a moistening ingredient to bind it a bit better, though. BBQ sauce?


7 months ago Pepper Millikin

Can I use old fashioned oats?


8 months ago mstv

Recs for making without a food processor?


8 months ago Don Whittington

How much cumin, please? Seems to be missing.


8 months ago Gena Hamshaw

Hi Don -- 1.5 teaspoons. Sorry about that!


8 months ago Don Whittington

Thanks. Giving them a tryout tonight.