Wednesday, July 28, 2010

Spicy Black Bean Burgers

A few weekends ago, I went up to my dad's for lunch with the kids and he had these frozen black bean and corn burgers that were absolutely delicious. I loved them so much that I read the ingredients on the package and decided to try and do my own thing. I read quite a few different recipes online as well as reviews and everything I read said that people had issues with the burgers falling apart. After reading a few tips and tricks (most of them requiring frying the burger in oil (which kind of defeats the purpose of it being healthier than a hamburger), I decided to go my own way and try something different. I used jalapenos from our garden and they were super spicy. I happen to enjoy very spicy food, but if you don't, I recommend using half of a jalapeno instead of a whole one. We topped ours with a little bit of chili sauce and fresh avocado slices.

Spicy Black Bean Burgers

3 Cups Black Beans, Cooked and Drained
1 Cup Corn Niblets
1 Jalapeno, seeds removed, diced
1 Cup Onion, diced
1 Red Bell Pepper, diced
2 Cloves Garlic, minced
1 tsp Dried Oregano
1 Tbsp Olive Oil
1/2 cup Whole Wheat Bread Crumbs
1/2 tsp Cumin
1/2 tsp Salt
1 Tbsp Chili Powder
2 tbsp parsley, minced (optional)


In a large bowl, mash black beans (it's ok to have a few whole ones but try to get them mostly mashed). Set aside.

In a skillet, saute onions and peppers over medium-high heat for about 5 minutes until no longer crunchy. Add sauteed veggies and corn to the beans, and add breadcrumbs, cumin, salt, chili powder, and parsley to the mix as well.

Form into patties and place on cookie sheet(s) lined with waxed paper. I got nine good sized burgers from my mix but it will all depend on how big you make them.

Place cookie sheets in freezer for 30-60 minutes or until patties are frozen. Transfer to a gallon sized freezer bag.

Grill Option: Place burgers on a piece of foil on a hot grill and cook 5-10 minutes per side or until crunchy on the outside but still soft on the inside. The foil will prevent your burger from falling through the grill if it gets too soft. My husband learned this the hard way unfortunately!

Stovetop option: Heat 2Tbsp of olive oil in a skillet over medium heat. Sprinkle burger with cornmeal on both sides and place in pan. Cook for 5-8 minutes per side. I cooked mine this way and loved how the cornmeal gave it a crispy coating on the outside.


heather said...

wow, so they really didn't fall apart without an egg in there?

Amy said...

No, they stayed together pretty well without an egg. I think next time I'm going to try adding some brown rice to help it stick together a little bit better.

Holly T. said...

Sounds delicious! I will be trying these soon!

Jane said...

Your "queen of the kitchen" caught my eye...I did an entire post on being queen of my kitchen! Aren't we lucky?

megan said...

These look really good! I've never tried to make my own before, but you made it looke easy :)

The Daily Smash said...

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