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Black Bean & Corn Burgers

Black Bean & Corn Burgers #festfoods Have you ever made your own bean burgers?  If not, now is the time to try it!  With warmer weather and the first summer holiday at your fingertips, you can never have too many burger recipes.  {Even, um, veggie burgers.}  This one happens to be my very favorite recipe, because these patties can be baked, pan-fried or grilled!  Whatever works best for you, you can make it happen!


And another cool thing about these Black Bean & Corn Burgers is that all the ingredients get tossed in a food processor to make the burger mixture.  All you have to do is form the patties, and BINGO, it’s burger time.Black Bean & Corn Burgers As you can see, I placed the onions, garlic, black beans, spices, egg and breadcrumb in the food processor, and let it do all the work.  You should have a pasty mixture that is slightly chunky.Black Bean & Corn Burgers Then, place the mixture in a bowl and fold in the corn {you can use fresh, frozen or canned – it’s your choice}.  Form six burger-shaped patties and place them on a greased baking sheet.  Stick them in a preheated 350 degree oven and let them cook for 35-45 minutes, flipping halfway, until they are golden brown.  If you are interested in pan frying or grilling the patties, just be sure to refrigerate them for at least 20 minutes before cooking {so the patties will hold together well}, and let them cook for about 10-15 minutes total.Black Bean & Corn Burgers Place the burgers on a toasted bun with toppings of your choice.  {My favorite – avocado, colby, tomato and butter lettuce – the sky’s the limit here, folks.} Here’s to a great Memorial Day!Black Bean & Corn Burgers

Black Bean & Corn Burgers  


1 small yellow onion, quartered

1 clove garlic, minced

2 (15 oz.) cans cooked black beans, drained and rinsed

1 ½ tsp. cumin powder

½ tsp. smoked paprika

1 tsp. chili powder

¾ tsp. coarse salt

Dash ground black pepper

1 large egg

¾ cup panko breadcrumbs (or regular breadcrumbs, or gluten free breadcrumbs to make gluten free)

¾ cup fresh or frozen corn kernels

6 whole wheat hamburger buns (or gluten free hamburger buns to make gluten free)

Toppings: Lettuce, Tomato, Avocado, Red Onion


  1. Preheat oven to 350°F.
  2. Place onion, garlic, black beans, spices, breadcrumbs and egg in a food processor. Puree until smooth, using a spatula to scrape the sides periodically.  Transfer mixture to a mixing bowl and add corn; mix to combine.
  3. Form mixture in to 6 patties and place on a greased baking sheet. Bake for 35-45 minutes, flipping halfway, until bean patties are golden. {Note: If grilling or pan frying, refrigerate patties for 20 minutes beforehand.}
  4. Place burgers on buns with desired toppings.


Yield: 6 servings

Per Serving*: Calories 350, Total Fat 5g (Saturated 1g, Trans 0g), Cholesterol 30mg, Sodium 630mg, Total Carbohydrate 64g (Dietary Fiber 17g, Sugars 5g), Protein 18g, Vitamin A 6%, Vitamin C 4%, Calcium 10%, Iron 15%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

Black Bean & Corn Burgers

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