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.Print
Corn and Black Bean Burgers
- Prep Time: 10
- Cook Time: 8
- Total Time: 18
- Yield: 5 1x
- Category: Sandwich
- Method: Grilling
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 tbsp olive oil
salt and pepper, to taste
- In a large bowl add the black beans and kidney beans. Mash lightly with a potato masher and then add in the corn, onion, panko, egg, garlic powder and salt and pepper.
- Form into 5 large patties. Place on a plate, cover and refrigerate until ready to cook.
- Heat a large skillet or grill pan over medium high heat. Add the oil and once hot, cook patties for 4 minutes on each side or until lightly browned.
- Remove from the heat and top with optional toppings.
Slightly Adapted from: Cooking Light, September 2004
Keywords: corn, black bean, vegetarian, meatless,
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.