Can we stop for a moment to admire the pictures in today’s post? Normally I would never do this–my photography is decent but I have plenty of improving to do. These pictures, however, are Ryan’s work, not mine. Yesterday, I woke up at 4:50, as I do on every weekday morning to get an hour of exercise in before heading to work. Within seconds of waking, I heard loud gusts of wind shaking the windows and splatting large raindrops on the skylights in our bedroom.
Rainy runs I can do. I actually like them. Windy, rainy runs are another story! I got back in bed and was confronted with the fact that once awake, I can rarely fall back asleep. Rather than lie there for the next hour, I headed down to the kitchen and instead prepped this dinner. I managed to get these burgers made (less baking) and still had plenty of time to check my email and steal a few spoonfuls of ice cream. Don’t judge me, it’s a new flavor and I was excited to try it ;)
While I set off on a run after work, Ryan popped these in the oven. I came home to dinner that was hot, fresh, and photographed beautifully. I think I’ll keep him around ;) I think I’ll keep this whole meal around! We both loved the burgers…baking them was definitely the best way to keep them together; I learned my lesson after the sweet potato chickpea cakes. These were thick and hearty with amazing flavor, no puny veggie burgers here! We topped ours with avocado and spinach, but salsa and sour cream would also be good! If you’re craving summer foods but it’s too chilly (or windy!) to grill, I recommend making these! 
Black Bean-Corn Burgers
- Total Time: 35 minutes
- Yield: 4 1x
Description
A hearty burger featuring black beans and corn…you won’t even miss the meat!
Ingredients
- 1 can black beans (15 oz), rinsed and drained
- 3/4 cup (180 ml) corn, thawed if frozen
- 1/2 red bell pepper, diced
- 1/2 cup (120 ml) oats
- 2 tbsp whole wheat flour
- 1/2 cup (120 ml) chopped fresh cilantro
- 2 large eggs, lightly beaten
- 1 tbsp chopped chipotle chile in adobo
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1 avocado, sliced
- spinach, for topping
- 4 whole-wheat hamburger buns, split
Instructions
- Combine beans, corn, and cilantro in the bowl of a food processor. Pulse until it begins to form a paste but still has some chunks. Transfer to a large bowl and add bell pepper, oats, flour, eggs, chipotle chile, oregano, and cumin. Stir to combine well.
- Form bean mixture into four equal-sized patties. Place patties in a greased baking dish. Bake at 400F for 20-25 minutes.
- Place patties on buns and top with avocado and spinach. Serve immediately.
Notes
- from Self Magazine, September 2011
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 380
If You Liked This Recipe, You’ll Love These
- Smokey Sweet Potato and Black Bean Tacos
- General Tso’s Cauliflower
- Stuffed Zucchini Boats
- Mujadara Recipe: Middle Eastern Lentils and Rice
Frequently Asked Questions
Why are these burgers baked instead of pan-fried or grilled?
The author learned from a previous veggie cake recipe that baking is the best way to keep bean-based patties together. Baking at 400°F for 20–25 minutes gives them time to firm up without the handling that pan-frying or grilling requires, which would cause them to fall apart.
What role does the chipotle chile in adobo play in these burgers?
1 tablespoon of chopped chipotle chile in adobo adds a smoky heat to the patties. It’s combined with 1/2 tsp cumin and 1/2 tsp dried oregano in the food-processor mixture, so the smokiness is distributed throughout every bite rather than just in a topping.
What toppings does the author recommend?
The author topped hers with sliced avocado and spinach, but also suggests salsa and sour cream as good alternatives. Serve on whole-wheat hamburger buns.
