Spicy Black Bean and Corn Burgers Recipe - Allrecipes.com
Spicy Black Bean and Corn Burgers Recipe
  • READY IN 35 mins

Spicy Black Bean and Corn Burgers

Recipe by  

"This is a recipe I received from a friend that I have revised to suit our tastes. A spicy and delicious change from regular hamburgers!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. 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.
  2. 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.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You can reduce the chili powder to 2 teaspoons to reduce the spiciness of the burgers.
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2012

These veggie burgers turned out great. I followed the footnote and used only 2 teaspoons of chili powder. They weren't too spicy. I might kick it up to 3 teaspoons next time. The use of the flour helped give the burgers browned look and helped keep them together. I'll be making these again. Thanks for the recipe!

 
Most Helpful Critical Review
Oct 31, 2013

I did like the flavor however I feel like it needs more beans next time... it seems like it wasnt proportional and I had a hard time keeping them together and I added less breadcrumbs but the texture was still off... over all I plan to make these again but with some small tweaks.

 
Aug 23, 2012

Spicy Black Bean & Corn Burger Haiku: "Spicy, spicy yum! Oops, I forgot the flour. But liked these a bunch!" I used all the ingredients as written, but usually when I make bean (black or garbanzo) I form them into patties, then freeze them, as they go right from freezer to hot skillet and hold together cooking beautifully. That being said, I must've missed the coating them in flour part, but still ended up really liking the flavor of these alot.

 
Sep 07, 2012

My husband thinks this is much improved with 1/4 cup parmesan. I like these best as a slider, rather than a giant bean burger.

 
Mar 25, 2013

WE REALLY ENJOY THIS RECIPE..MY HUSBAND THOUGHT THEY WERE MUCH BETTER THAN THE ONES WE'VE BOUGHT IN THE PAST FROM THE GROCERY STORE..PASSING THIS RECIPE TO SEVERAL OF MY FRIENDS...

 
Oct 04, 2012

These turned out great and I liked that they didn't require egg (not a fan). I nixed the jalapeño and added spicy chili-garlic sauce (1tsp) and I used half the amount of flour (and I still had plenty left over. I also recommend making more or thinner patties, as this mixture for 4 makes huge patties. But overall, they were a huge hit with my husband (a devoted meat eater!) and also I didn't have cilantro, but I'm sure it would have been great with it!

 
Feb 18, 2014

This burger was amazing. I've been trying to steer away from beef and this was an outstanding alternative. I love the bites of crunchy corn

 
Aug 04, 2014

These were delicious, about on the edge of my spiciness tolerance with the two teaspoons chili powder, but still good - I might cut down to one or one and a half. The best value I could find on black beans was a 15.5oz. can and I think that was a good amount - they didn't hold together super well for me, though I refrigerated a couple for a few days and that seemed to help. I also used relatively little flour - more as-needed than measured out. I didn't have cilantro, but will get some next time I make these, as I will be making these again and recommend them. Maybe a more experienced cook will be able to sort out some of the issues I had.

 

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Nutrition

  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 48.6 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 830 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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