I’ve been on a bit of a burger kick lately (as you may have noticed) so when I was assigned these black bean and corn burgers from The Cookaholic Wife for the Vegetarian Swap, I was thrilled. I have a tendency to order veggie burgers when we go out but had never attempted to make my own at home.
I ended up making a bunch of adaptations to the recipe based on Nichole’s review. She mentioned that they had a mushy texture, so I reduced the amount of kidney beans used and pureed them in the food processor so that they were more of a binding agent than the focus of the burger. I also increased the amount of panko for extra binding capabilities since they were pretty wet. I used real garlic in addition to the garlic powder and added some cilantro and cumin to give the burgers some more spice.
We really enjoyed these burgers. Even the Fruitaholic ate half of a patty. I kind of felt like the bun was overkill… These would be great formed into balls and served in a lettuce wrap!
- 1 15oz Can Kidney Beans, drained and rinsed
- 1 15 oz. Can Black Beans, drained and rinsed
- 1 Ear Corn, kernels removed
- 1/4 Onion, diced
- 3/4 Cup Panko
- 1 Egg
- 2 Cloves Garlic, minced
- 1/4 Cup Cilantro, finely chopped
- 1 tsp. Garlic Powder
- 1/2 tsp. Cumin
- 1/4 tsp. Cayenne Pepper
- Sour Cream, for serving
- Salsa, for serving
- Hamburger Buns
Add 1/2 can of kidney beans to the bowl of a food processor. Pulse until mostly smooth.
Combine all ingredients (minus the sour cream, salsa and buns) in a medium bowl and mix well.
Form into 5 patties.
Heat 1 Tbsp. Olive Oil in a large skillet over medium-high heat. Cook patties for 4 minutes on each side or until lightly browned.
Serve with salsa and sour cream on a toasted bun.
Adapted from The Cookaholic Wife.