Corn and Black Bean Burgers


In my attempts to make healthier foods, I came across this recipe in Cooking Light. I had a pretty good feeling that Tom wouldn't like it at all, but while he's still agreeing to try different foods without question, I figured I'd make it.

Corn and Black Bean Burgers
Slightly Adapted from: Cooking Light, September 2004
Servings: 5
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    • 15 oz. can black beans, rinsed and drained
    • 15 oz. can red kidney beans, rinsed and drained
    • 1/2 cup no-salt-added canned corn, drained
    • 1/4 onion, diced
    • 1/3 cup panko
    • 1 large egg
    • 1 tsp. garlic powder
    • 1/4 tsp. cayenne pepper
    • 1 tbs. olive oil
    • salt and pepper to taste

1. In a large bowl add the black beans and kidney beans. Mash lightly and then add the remaining ingredients except for the oil.
2. Form into 5 large patties. Preheat a large skillet to medium high heat. Add the oil. Cook the burgers for 4 minutes on each side or until lightly browned.

I thought the garlic and cayenne gave these a great flavor with little bursts of sweetness from the corn. They were a bit mushy and Tom didn't like the texture, but while typing up this recipe I realized that I somehow forgot the egg and the panko. Apparently this is why you shouldn't cook while exhausted with a million things on your mind. So I obviously need to make these again with the correct ingredients to see if Tom likes them.

I was a bit concerned that these would be too dry and it was recommended to serve them with sour cream as a topping. I took that a bit further and ate mine with sour cream and salsa.

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