Black Bean Corn Burger Recipes

BLACK BEAN & CORN BURGERS RECIPE BY TASTY

Steps:

• In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
• Once mashed, add the bread crumbs and mix to combine.
• Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
• In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
• Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
• Enjoy!

BLACK BEAN-CORN BURGER

Steps:

• In a bowl, combine beans, corn, bell pepper, breadcrumbs, cilantro, egg whites, chipotle, oregano and cumin. Form bean mixture into four 3/4-inch-thick patties. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook patties, turning once, until browned, 5 minutes per side; remove from pan. In same skillet, sauté spinach in remaining 1 teaspoon oil over medium-high heat until wilted, 3 minutes; season with nutmeg and salt and freshly ground black pepper. In another bowl, mix avocado with sour cream and juice. Place 1/4 of cooked spinach on bottom of each bun, then 1 burger and 1/4 avocado mixture. Top with other bun half.

BLACK BEAN BURGERS

Steps:

• Heat a grill or grill pan over medium-low heat.
• In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
• Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
• Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

SPICY BLACK BEAN AND CORN BURGERS

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
• Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.

BLACK BEAN AND CORN VEGGIE BURGER WITH SWEET POTATO "BUN"

Steps:

• Preheat the oven to 425 degrees F. Prepare a grill for medium-high heat. Brush the sweet potatoes with 1 tablespoon of the oil, and sprinkle with a large pinch of salt. Lightly oil the grill grates. Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side. Set aside to cool completely. (These "buns" can be refrigerated in an airtight container up to 2 days.)
• Meanwhile, mash the beans and corn in a medium bowl until the beans form almost a paste. Add the cheese, 3 tablespoons of the cornmeal, the egg white, scallions and 3/4 teaspoon salt. Form the mixture into 4 patties about 1/2 inch thick. Refrigerate for at least 20 minutes up to overnight.
• Heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium heat. Put the remaining 2 tablespoons cornmeal onto a plate. Dredge both sides of the patties in the cornmeal. Cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven, and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes.
• Brush 4 of the grilled sweet potato slices with some of the mayonnaise. Put the lettuce leaves and burgers on the remaining 4 slices, and sandwich together.

BLACK BEAN AND CORN VEGETARIAN BURGER

Steps:

• Combine almonds, instant oatmeal, ketchup, corn, eggs, mushrooms, red bell pepper, red onion, green onions, olive oil, and horseradish in a bowl. Season with Worcestershire sauce, red pepper flakes, basil, salt, and pepper.
• Fold black beans into the almond mixture, being careful not to smash them. Scoop up 1/2 cup of the mixture; lightly flatten between the palms of your hands to form a patty. Repeat with remaining mixture.
• Coat a skillet lightly with cooking spray and heat over medium heat. Place patties in the hot skillet and cook until browned, about 7 minutes per side.

BLACK BEAN AND CORN BURGERS

Steps:

• Mash the first 2 ingredients together either by hand or with a quick pulsing in the food processor.
• Mix all the ingredients together.
• Let sit 15 minutes, or until the liquid is absorbed by the oats and the mixture is moldable.
• Shape into patties- I got 8 nice size ones out of this recipe.
• Broil for 3-5 minutes per side, depending on the thickness of the burgers.