I enjoy experimenting with new black bean burger recipes. There are so many tasty combinations out there that I can’t commit to just one recipe.
This recipe caught my eye because of the corn! Sweet corn + spicy + smokey cumin + creamy savory black beans = yum! I definitely enjoyed all the flavors going on in these. They were great without any condiments, or you can go the tradition route with ketchup and mustard, or mix it up and use some guacamole which I think would be awesome.
I served these on Whole Wheat Hamburger Buns, but you can use whatever your like or go bun-less.
Makes 9 burgers
Adapted from Teacher by Day, Chef by Night
- 2 cans black beans, drained and rinsed
- 2 Tbsp salsa
- 1 jalapeno, seeded and minced
- 3 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 Tbsp cumin
- 1 tsp salt
- 1 Tbsp flax seed in 3 Tbsp water (optional)
- 3/4 cup corn
- 1 egg
- 1/2 cup Panko breadcrumbs
Mix flax seed in the water if using, and set aside. Add one can of black beans, salsa, jalapeno and garlic to the bowl of your food processor, pulse until mostly smooth. Add tomato paste, cumin, salt and the flax seed in water, pulse until mixed. Scoop mixture into a mixing bowl and add the remaining black beans, corn, egg and breadcrumbs. Mix well and then shape into patties. Spray a skillet or grill pan lightly with cooking spray (I’m not an outdoor griller, but I suppose you could try these on the grill, they held their shape pretty well) and heat over medium-high. Place patties in the pan and cooking for about 5-8 minutes on each side or until golden and crispy on the outside and heated through.
I served these with kale chips and roasted sweet potato. Delicious! Just preheat the oven to 400°F and toss your favorite vegetables (or veggies you’re not sure you like, roasting vegetables makes magic happen) with a little olive oil and kosher salt. Spread veggies evenly on a baking sheet and roast for about 15-20 minutes tossing about halfway through.