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.

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Corn and Black Bean Burgers

  • Author: NicholeL
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 18
  • Yield: 5
  • Category: Sandwich
  • Method: Grilling

Ingredients

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

Optional Toppings:

sour cream

salsa

 

Instructions

  1. 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.
  2. Form into 5 large patties. Place on a plate, cover and refrigerate until ready to cook.
  3. 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.
  4. Remove from the heat and top with optional toppings.

Notes

Slightly Adapted from: Cooking Light, September 2004

Keywords: corn, black bean, vegetarian, meatless,

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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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