Black Bean and Corn Burgers

By • September 3, 2013 • 30 Comments

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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.
Jump to Comments (30)

Tags: black beans, burger, corn

Comments (30) Questions (1)

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about 1 month ago rebecca

I Have to make these. I have made a mushroom and lentil burger but I feel it needs a bit more to hold it together. This is the answer!
Bec x | www.dancingthroughsunday...

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2 months ago sepej

The flavor of these were fantastic, but they did not hold together at all.

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2 months ago k

assuming the corn is cooked?

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2 months ago k

assuming the corn is cooked?

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3 months ago Denise Dunn

I made these today and LOVE them. Follwed the recipe, the smoked paprika is a must, the spices are perfectly proportioned, the texture has a satisfying 'burger-ness' to it and the house smells so good! Had a group of teenage girls drooling over them. We put them in TJ's fresh tortillas

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3 months ago Amy

I just made these and they were excellent. I have tried many other bean burgers and these were the best!

Okstatechampionshipsr_h

3 months ago hkrf1017

Made these a couple nights ago and was disappointed - the flavor was excellent but they were very dry and crumbly. Maybe I kept the bean mixture in the pan too long? Drained off too much liquid from the canned beans?

Wwrake_lrcrpd

3 months ago fuhsi

Made these last night and they are perfect! Has anyone made these on the grill? I baked in the oven b/c worried they'd crumble but they held together nicely using oats.
Also wonder if I can modify adding green chiles or will that throw off the moisture balance?
Going to double the recipe next time to freeze some- store bought have too much salt and added (unnecessary) ingredients.

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3 months ago Andrew Smith

Did mine on the grill; I cooled them in the fridge in patty form for a few hours first. No crumbling at all. Worked wonderfully.

I also think chiles or peppers with a bit of heat would make a fine addition.

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3 months ago Andrew Smith

I use the recipe as written, cooling the patties in the fridge for a few hours and they stayed together on the fridge with no crumbling. Held together well.

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3 months ago Jane (babe + bird)

This looks like a veggie burger even my fiancé would try... Love the idea of oats in a burger for texture.

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3 months ago Mayte

I just made them, with a few variations (i didn't have paprika and my beans weren't black) at the top of them i added mashed avocado with lemon salt and pepper, spinach, tomatoe, ketchup and mustard, and i simply loved them, i also added to to the mixture milled flaxseed with water

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3 months ago Skye Harmony

These are awesome! I just made them for the second time this month. I find the recipe makes way more than 6 burgers, which is great - I keep the extra mix in a container in the fridge and pan fry them one at a time when I want one. I don't have a food processor so I mushed the beans with a fork. The burgers fall apart a little while frying and are a bit messy to eat, but I don't mind.

Stringio

8 months ago Angela Parsons

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

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8 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.

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9 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.

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9 months ago Doede

Can these be frozen long-term?

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11 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.

Stringio

11 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.

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about 1 year ago Jenniferinflorida

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

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about 1 year ago Laura

Do you drain and rinse the black beans?

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about 1 year ago Zo

Replacement of black beans would be?

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about 1 year ago angelclark

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

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about 1 year 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)

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about 1 year 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?

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about 1 year ago Pepper Millikin

Can I use old fashioned oats?

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about 1 year ago mstv

Recs for making without a food processor?

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about 1 year ago Don Whittington

How much cumin, please? Seems to be missing.

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about 1 year ago Gena Hamshaw

Hi Don -- 1.5 teaspoons. Sorry about that!

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about 1 year ago Don Whittington

Thanks. Giving them a tryout tonight.