Black Bean and Corn Burgers

By • September 3, 2013 41 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 teaspoons 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 cup quick oats or bread crumbs, plus extra as needed
  • 3/4 cup 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.

Tags: black beans, burger, corn

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Comments (41) Questions (2)


7 days ago Leemoe Jones

I made these last night and they were simply amazing! I had no trouble at all, just had to add a tiny bit of liquid to get the bean mix to process, and then a dash more oats to get the consistency right. Made six good sized patties, and we wrapped them in lettuce with sautéed shallots, mushrooms, and tomatoes. Definitely will double the batch next time and freeze.


about 1 month ago Irene

I make this almost the same except I always toast my oats in the oven first. It makes it a little bit nutty I also add grated carrots and zucchini I have never used corn.


about 1 month ago Momof3Ms

I made these last night and they were pretty tasty. However, it was not without a few minor struggles. First of all, my pulsed beans, onions, garlic mixture was like soup. I had to add about 4 handfuls of oats to thicken it up. This was after I had drained the beans and there was no additional liquid. Not sure why that happened. Don't be alarmed at the color/appearance would be my biggest suggestion. My husband was less than thrilled with the "patties" while I was struggling to shape them and did ask me if I was making cat food again. I was not amused. They baked up so pretty and had a beautiful crust on them and once I slid them into a pita pocket and added lettuce, tomato and some avocado cilantro dressing, quite nice. My kids really liked them and even my husband said he would eat them again. The flavors blended together so well and next time I will add a little hot sauce or maybe some chilies to give it a little kick. Great non-meat meal that is super filling and does not leave you feeling like you have been cheated on food.


3 months ago Kaede Sullivan

I've made these a few times and they are delish. The patties seem to retain moisture best when you use a large onion. Also, I like using panko. Finally, make sure you process the beans, onions, etc. thoroughly. No need for an egg if you'd like to keep these vegan.


5 months ago Abbey

I made these last night, and while the flavor was great, they ended up super dry and crumbly. I even added an egg for binder. I think if the recipe had said to use some of the bean liquid, it would have helped.


5 months ago Kym Willoughby Harper

Should the beans be drained and rinsed?


6 months ago Emily

These were delicious, I subbed chopped apple for the corn because I didn't have any on hand & it was sooo good! I put the burger on sprouted wheat bread with sliced avocado, hot sauce & lettuce & enjoyed every bite!


6 months ago fuhsi

Yes, you can freeze them. Never thought of meatballs but don't see why not, as long as you use them within a reasonable time.


6 months ago Sara Ann Chmielewski

Can you freeze these and could you make them and into meatballs??


6 months ago Randa

Just made my kids loved them!!! N will be a regular for this family. I have to add.....never omit the smoked is amazing!!!!


6 months ago Jeanette and Charlie

Just made these tonight. Delicious! My husband loved them. Fried in skillet with coconut oil about 3 minutes on each side. We cut them in half and put them in pita pockets with lettuce and red onion. We tried a different recipe before and it was disastrous. We're having the rest for lunch tomorrow. Thanks for the recipe!


12 months 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...


about 1 year ago sepej

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


about 1 year ago k

assuming the corn is cooked?


about 1 year ago k

assuming the corn is cooked?


about 1 year 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


about 1 year ago Amy

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


about 1 year 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?


about 1 year 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.


about 1 year 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.


about 1 year 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.


about 1 year 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.


about 1 year 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


about 1 year 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.


over 1 year ago Angela Parsons

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


over 1 year 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.


over 1 year ago Jenniferinflorida

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


over 1 year ago Doede

Can these be frozen long-term?


over 1 year 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.


over 1 year 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.


almost 2 years ago Jenniferinflorida

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


almost 2 years ago Laura

Do you drain and rinse the black beans?


almost 2 years ago Zo

Replacement of black beans would be?


almost 2 years ago angelclark

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


almost 2 years 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)


almost 2 years 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?


almost 2 years ago Pepper Millikin

Can I use old fashioned oats?


almost 2 years ago mstv

Recs for making without a food processor?


almost 2 years ago Don Whittington

How much cumin, please? Seems to be missing.


almost 2 years ago Gena Hamshaw

Hi Don -- 1.5 teaspoons. Sorry about that!


almost 2 years ago Don Whittington

Thanks. Giving them a tryout tonight.