Black Bean and Corn Burgers

IMG_0750We’ve gone meatless!! Ty surprisingly agreed to hop on the meatless monday boat! So for the next few weeks, we’ll give the whole meatless thing a try. I am plenty happy eating vegetarian for a night or two… or three, but getting Ty to do it may be tough. So, we’ll start with just one night a week. Last night, I made a black bean and corn burger. I did use an egg to help bind the burger… but it was an egg from a happy, cage free, local chicken! And egg’s aren’t really meat, right? I must say, it was a good dinner! I actually ate an entire burger and didn’t feel insanely full! So, one meatless monday down! Successfully!

Black Bean and Corn Burgers

2 cups black beans (1-15 oz can could work)

1 cup cooked corn

1 egg

1/2 large onion

3 cloves garlic

1 jalapeno

1/2 cup panko bread crumbs

2 scallions, finely chopped

1 tsp of cumin, chili powder, and cayenne

dash of salt and fresh pepper

2 tbsp evoo

1 tbsp butter

1. In a food processor, finely chop the onion, garlic, jalapeno, and spices.


2. Move to a separate bowl. Divide the beans in half and process one half until mushy. Add to the chopped onion mixture. Add the remaining whole beans, corn, egg, scallion, and bread crumbs. Mix well.

IMG_07293. In a large fry pan, heat the olive oil and butter until hot. Shape palm-sized patties and fry on each side for 5-6 minutes. If you try to flip and the burgers break apart easily, let them cook for another minute or two before flipping.

IMG_07414. Serve on a toasted whole wheat bun with mashed avocado, tomato, cheese, hot sauce or anything your mouth desires. (We loved the sprouts!)

IMG_0504I think next year I have to quadruple the number of black beans I grow. Aren’t they just gorgeous?!

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