Black Bean and Corn Burgers
Hearty black bean and corn veggie burgers with the perfect texture and flavor. Great grilled or pan fried.
Ingredients
- 1 (15.5 oz) can of black beans
- 1/2 cup corn (about 1/3 of a 15 oz can)
- 1/2 medium onion
- 2 cloves garlic
- 1 large egg
- 1/4 cup Panko breadcrumbs (or oat flour)
- 1/2 tbsp chili powder
- 1/2 tbsp paprika
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp ground oregano
- 2 tsp teriyaki sauce
- coarse salt and pepper
Instructions
- Preheat oven to 325 degrees F. Wash and drain black beans and corn. Pat dry with paper towel. Spread black beans and corn on baking sheet and bake for 10 minutes, until beans are partially dried out.
- While beans are baking, saute chopped red onions and garlic in cooking oil until onions become translucent, about 5 minutes.
- Transfer beans and corn to food processor along with red onions, garlic, egg, breadcrumbs, and seasoning. Pulse until mixture forms a sticky ball. You want some chunks of corn and black beans to remain.
- Using an ice cream scoop or 1/4 measuring cup, portion out patties. Spray the scoop with nonstick cooking spray to prevent mixture from sticking. If the mixture is too dry, an a bit of water and use a fork to crush more of the beans. Place patties on a lined baking sheet and top with parchment paper, then press with a flat object to flatten patties.
- To pan fry patties, heat a large cast iron skillet with 1 tbsp of oil over medium heat. Fry the patties for about 4 minutes per side or until golden brown. If your patties are thick, you may need to fry for an additional minute or two. Transfer to paper towel to remove excess moisture.
- To grill, freeze patties for at least 30 minutes before grilling to prevent patties from falling apart on the grill.
- Serve burgers on a brioche bun with cheese and onions.
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