Black Bean and Corn Burgers
4 Large Burgers (or 6 Small)
Prep time
45 mins
Special Diets
Vegan | Vegetarian | High Fiber
Food Allergies
Dairy-free | Egg-free | Soy-free | Nut sensitivity

Adapted from


1 yellow onion (chopped)
1 clvgarlic (minced)
1 Tolive oil
3 cblack beans (drained, about 2 cans)
1 1⁄2 tcumin
1⁄2 tsmoked paprika
1 tchili powder
1 tsalt
  black pepper
2⁄3 cbread crumbs
3⁄4 ccorn


Heat the olive oil over medium heat. Sauté the onion and garlic, stirring occasionally, for 8-10 minutes, until soft and fragrant. Stir in 2 cups of the beans, then add the cumin, paprika, chili powder, salt, and pepper.  Sauté until heated through.

Preheat oven to 350˚F.

Transfer the bean mixture to the bowl of a food processor along with the bread crumbs. Pulse until well combined, but still has texture. Don't let it turn mushy. Transfer the mixture to a large bowl. Fold in the last cup of beans and the corn, using your hands, if necessary, to incorporate. Taste, and adjust seasoning if needed. 

Shape the mixture into 4 large (or 6 smaller) patties. If the patties are not holding together, add a bit more breadcrumbs. Arrange the burgers on a baking sheet, and bake for 30-35 minutes, until golden, flipping once halfway through. Serve on toasted buns with your favorite toppings.

Adapted from