Black Bean and Corn Burgers

September  3, 2013
6 Ratings
Photo by James Ransom
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

  • Prep time 20 minutes
  • Cook time 50 minutes
  • 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
  • 1 pinch 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
In This Recipe
  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.

See what other Food52ers are saying.

  • Barbara Annemarie
    Barbara Annemarie
  • Vinod
  • Sylwia Trzyna
    Sylwia Trzyna
  • Susan Gill
    Susan Gill
  • Melissa Skettle Blake
    Melissa Skettle Blake
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

62 Reviews

EmilyAnne April 18, 2021
Love these! This has become my go to veggie burger recipe - hubby likes them too, which is rare :) Double the recipe and freeze them.
Barbara A. February 21, 2020
simple and yummy! the texture was a little too soft to hold together for a burger patty, but I made smaller (like 2 inches or so) patties to use as a protein for grain bowls. would recommend!
Vinod April 27, 2019
I made these with beans I soaked and cooked myself but they were probably dryer as a result, compared to canned beans. I neglected to add water to make up for it, resulting in a dry patty that fell apart. The taste was good though! So my notes for next time are to grind the patty finer and add a splash of water to make a moister patty that holds together better
Susan January 5, 2019
I made these today cutting the recipe in half. Very good!!! I ate one on a whole grain thin bun with ketchup. Also made sweet potato fries😘 Enjoyed the taste and texture.
I definitely prefer making my own veggie burgers - that way I know what goes into them. Haven't been too impressed with the store bought brands.
Sylwia T. August 6, 2018
This is a very simple, yet tasty recipe. I've made these a few times and every time, they're a hit.
Katherine July 18, 2018
Prepared recipe as written because the two men in my family have been getting pushy about getting vegetarian food. I succumbed and surprised myself, and loved them myself. So did they! For once I actually followed the recipe as written, and all went well. Cooked my own beans, playing with my one pot, and they were just right. No problem with burgers holding their shape. Will go into my do-it-again file. I never thought of serving them as FoodFanaticToo did, but want to try that. It sounds delish.
Aburton June 25, 2018
better frozen before baking or after?
Susan G. June 13, 2018
Don’t use home cooked beans unless you get them super soft, because burgers won’t bind. Stick with soft canned beans.
SumG May 27, 2018
I have been surprised by how much I end up liking these vegetarian burgers. I wish these were offered at Burger joints, instead of those bland vegetarian burger choices. I enjoy a very similar recipe to this, but with mexican taco seasoning that adds a bit more spice and flavor:
I think the only thing the Taco seasoning adds on top of the mix above is the Mexican oregano and it has much more Chilli powder.
Sammipeaches21 January 8, 2021
I like the taco seasoning idea!
Danielle May 13, 2018
These are delicious and easy to make. To anyone thinking these were bland, did you add the spices?
angie December 31, 2017
After mixing these up per the recipe, I tasted the mix and thought they were bland. I ended up adding a small can of diced green chilies which made all the difference.
Alicia October 20, 2016
We just made these for the first time, and they didn't live up to our standard black bean veggie burger recipe. For some reason, the black bean flavor ended up overwhelming everything else, so it was really one-note.
Melissa S. July 1, 2016
Do these stay good for a couple of days?
Jenniferinflorida July 1, 2016
Yes, or you can freeze
FoodFanaticToo May 27, 2016
Made these this evening, no tweaks to the recipe (used corn cut from the cob, and oats). Served on a bed of mixed greens dressed with lemon, olive oil, and s & p; topped with thinly sliced red onion, my daughter's Killer guacamole, sour cream, and salsa. To die for!!! Thanks so much for the recipe, which will be going into our regular rotation. Caveat: we would not enjoy this on a bun.
John December 10, 2015
Just looking at the picture is gorgeous. This is my lunch tomorrow.
Tina D. October 30, 2015
I made this tonight and I thought the burgers were a bit bland compared to other black bean burgers I have made. I added a small jalapeño with the sautéed onion, but I guess it was not enough. September 8, 2015
Sooo delicious :) I love BURGERS <3
Judith S. August 15, 2015
I forgot to add corn but never no mind. These are fantastic! I also used panko instead of oats and mashed with a potato masher since I don't have a food processor (gasp). The spice mixture is what makes this! I can see leaving the bean mixture in tact as a stew over quinoa or rice.
Leemoe J. July 21, 2015
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.
Irene June 28, 2015
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.