Black Bean and Corn Burgers

Serving size:
 4 Large Burgers (or 6 Small)


    • 1
    • yellow onion (chopped)
    • 1 clv
    • garlic (minced)
    • 1 T
    • olive oil
    • 3 c
    • black beans (drained, about 2 cans)
    • 1 1⁄2 t
    • cumin
    • 1⁄2 t
    • smoked paprika
    • 1 t
    • chili powder
    • 1 t
    • salt
    • black pepper
    • 2⁄3 c
    • bread crumbs
    • 3⁄4 c
    • corn
45 minutes
Ready in
45 minutes


These very tasty veggie burgers will be a hit at the dinner table. 

Adapted from


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.


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