I love me some sweet corn, and I love using it any way that I can.
Black Bean and Corn Burgers
Yield: Six burgers
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 3 cups (or 2 cans) cooked black beans, divided (if using canned, drain and rinse beans before getting started)
- 1 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1 tsp chili powder
- 1 tsp sea salt
- Pinch of fennel seed
- Pinch or two of red pepper flakes
- 2/3 cups oats
- 3/4 cups fresh (or thawed and drained) corn
- Optional: add a bit of Liquid Smoke
- Pour olive oil into a large skillet. Add the onion and garlic and sauté for eight to ten minutes, or until soft and starting to brown.
- Add 2 cups of the beans, cumin, paprika, chili powder, sea salt, fennel seeds and red pepper flakes. Mix everything together and heat until warmed through.
- Preheat oven to 350° F.
- Put the oats in a blender or food processor and pulse until they’re about the consistency of bread crumbs (you can sub bread crumbs if you like). Add the onion, garlic, and bean mixture to the oats. Process/blend until the mixture is well combined but not completely smooth. Add a bit of water to the mix if things get stuck.
- Transfer the mixture to a large mixing bowl. Add the remaining black beans and the corn and mix with your hands. If the mixture is sticking to your hands, add some more oats and incorporate into the mixture.
- Shape the mixture into six patties. Place the patties on a baking sheet lined with parchment paper and bake for 30 to 35 minutes, flipping once through. For added crispness, brush one or both sides with olive oil and broil for five minutes per side.
You can grill these burgers if you like, but mine were too fall apart-y to do that. I like these with a little tomato, avocado, and spicy mustard.
Source: Adapted from Food 52