Spicy Black Bean & Corn Veggie Burgers
This recipe gives you a veggie burger that actually holds together. Half of the beans are mixed with the rice, panko, and carrots to help bind everything, then the remaining beans and corn are folded in so you still get plenty of texture in every bite.
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Spicy black bean corn veggie burgers are hearty, flavor-packed plant-based patties made with black beans, corn, spices, and crunchy veggies, then pan-seared until perfectly crisp on the outside and tender inside. These veggie burgers are satisfying enough for lunch or dinner and can be customized with your favorite toppings for fresh flavor in every bite. Serve these burgers with cinnamon sugar sweet potato fries and you’ve got the perfect combo! If you’re looking for more weeknight burger inspo, try these fan-favorite smash burgers next.
Why You’ll Love This Recipe
- Flavorful & Spicy – Chili powder, cumin, and jalapeño deliver bold spice without heat overload.
- Veggie-Packed – Black beans and corn add protein and texture that satisfy like a classic burger.
- Versatile Meal – Perfect for weeknight dinners, picnics, or casual BBQs.
Key Ingredients in This Recipe
- Black beans – Using dried beans takes some extra work since they need to be soaked prior to cooking but they are delicious. I typically use canned black beans in my recipes for a shortcut. Drain the beans of the liquid from the can and rinse in water prior to using.
- Brown rice – Because brown rice is a whole grain rice its considered a healthier alternative. It has a low glycemic index and contains the outer parts of the grain, the bran and the germ which are removed in the production of white rice.
- Panko breadcrumbs – Rather than using Italian breadcrumbs I use Panko, Japanese breadcrumbs in this veggie burger recipe. They help to bind the ingredients in the veggie burger patties together while keeping them light and airy as they cook.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Chill the formed patties in the refrigerator for at least 30 minutes before cooking — it helps them hold together and crisp up beautifully in the pan.
Swaps and Substitutions
- Black beans: Substitute pinto beans or kidney beans if preferred.
- Breadcrumbs: Use panko or gluten-free breadcrumbs.
- Egg: Replace with a flax egg or chia egg for a vegan option.
- Corn: Swap with roasted diced sweet potatoes for a different texture.
- Spices: Adjust heat by reducing jalapeño or using smoked paprika.
How to Make Spicy Black Bean and Corn Veggie Burgers (Step-by-Step)
Whisk together all ingredients until thoroughly combined. Cover and chill until ready to use.
In a medium sauté pan over medium heat, add 2 tablespoons of oil and heat through. Add the onion and garlic and sauté, stirring occasionally until the onion is soft and translucent, about 6 minutes.
Remove from heat and add to the bowl of a food processor fitted with the chopping blade. Add the brown rice, half of the black beans, carrots, panko, salt, cumin and cayenne. Pulse until the mixture is combined but still has some texture.
Move the mixture to a large mixing bowl, then add the remaining black beans and corn and combine with your hands until they are fully incorporated. Form 6 patties ½” thick.
Chill that patties in the refrigerator for about 30 minutes. Then heat a large nonstick skillet over medium-high heat. Add remaining oil and heat through. Cook the burgers in batches. Arrange two burgers in the skillet and cook until browned, about 5 minutes. Flip the patties and cook until browned and heated through, an additional 5 minutes.
In a small bowl mash the avocados and season with lime juice and salt. Preheat the broiler to high. Lay the hamburger buns on a baking sheet cut side up and toast the buns, about 1 minute. Spread some of the mashed avocado on the bottom buns. Divide the patties among the buns. Top with lettuce, tomato, onion. Spread about a tablespoon of the cilantro lime mayo on the top half of each bun. Serve immediately.
How to Serve Spicy Black Bean Corn Veggie Burgers
- On buns: Serve on toasted burger buns with lettuce, tomato, and avocado.
- With toppings: Add chipotle mayo, pickled red onions, or queso fresco for extra flavor.
- With sides: Pair with sweet potato fries, side salad, or grilled vegetables.
- Family-style: Set up a burger bar with assorted toppings for DIY fun.
How to Store Spicy Black Bean Corn Veggie Burgers
- Refrigerate: Store cooked burgers in an airtight container for up to 3 days.
- Freeze: Flash-freeze patties before stacking in freezer bags for up to 2 months.
- Reheat: Warm in a skillet or oven until heated through; avoid microwaving to preserve texture.
- Uncooked patties: Freeze uncooked patties on a baking sheet first, then transfer to a bag.
FAQ – Frequently Asked Questions
Can spicy black bean corn veggie burgers be made ahead of time?
Yes! You can form the patties ahead and refrigerate or freeze before cooking.
Are spicy black bean corn veggie burgers spicy?
They have mild spice from jalapeño and chili powder, and you can adjust heat to taste.
Can I make spicy black bean corn veggie burgers vegan?
Yes, replace the egg with a flax or chia egg and use vegan breadcrumbs.
What binds these veggie burgers together?
The combination of mashed beans, breadcrumbs, and egg (or flax egg) helps the patties hold together.
What toppings go well with spicy black bean corn veggie burgers?
Avocado, chipotle mayo, pickled onions, lettuce, and tomato all make great toppings.
Other Recipes to Try
If you’re looking for more mouthwatering recipes, check out out some of these delicious options:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Spicy Black Bean & Corn Veggie Burgers
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Ingredients:
For the cilantro lime mayo:
- ½ cup mayonnaise
- 1 clove garlic, minced
- 2 teaspoons freshly squeezed lime juice
- ¼ teaspoon kosher salt
- ¼ cup cilantro, chopped
For the veggie burgers:
- 5 tablespoons olive oil, divided
- 1 cup diced yellow onion
- 3 cloves garlic, chopped
- 1 cup cooked brown rice
- 2 cups cooked black beans, divided
- ½ cup shredded carrots
- 2/3 cup panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon cayenne powder
- 1 cup sweet corn
For serving
- 3 avocados, peeled, pitted and mashed
- 1 teaspoon lime juice
- ½ teaspoon kosher salt
- 6 hamburger buns, split in half
- 6 slices torn green leaf lettuce
- 1 large beefsteak tomato, thinly sliced
- ¼ red onion, thinly sliced
Instructions:
For the cilantro lime mayo:
- Whisk together all ingredients until thoroughly combined. Cover and chill until ready to use.
For the veggie burgers:
- In a medium sauté pan over medium heat, add 2 tablespoons of oil and heat through. Add the onion and garlic and sauté, stirring occasionally until the onion is soft and translucent, about 6 minutes.
- Remove from heat and add to the bowl of a food processor fitted with the chopping blade. Add the brown rice, half of the black beans, carrots, panko, salt, cumin and cayenne. Pulse until the mixture is combined but still has some texture.
- Move the mixture to a large mixing bowl, then add the remaining black beans and corn and combine with your hands until they are fully incorporated. Form 6 patties ½” thick. Chill that patties in the refrigerator for about 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Add remaining oil and heat through. Cook the burgers in batches. Arrange two burgers in the skillet and cook until browned, about 5 minutes. Flip the patties and cook until browned and heated through, an additional 5 minutes.
For Serving:
- In a small bowl mash the avocados and season with lime juice and salt.
- Preheat the broiler to high. Lay the hamburger buns on a baking sheet cut side up and toast the buns, about 1 minute.
- Spread some of the mashed avocado on the bottom buns. Divide the patties among the buns. Top with lettuce, tomato, and onion. Spread about a tablespoon of the cilantro lime mayo on the top half of each bun.
- Serve immediately.
Notes:
Chill the formed patties in the refrigerator for at least 30 minutes before cooking — it helps them hold together and crisp up beautifully in the pan.
Nutrition:
Calories: 675kcal | Carbohydrates: 63g | Protein: 13g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 22g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 1295mg | Potassium: 966mg | Fiber: 14g | Sugar: 8g | Vitamin A: 2374IU | Vitamin C: 21mg | Calcium: 131mg | Iron: 4mg
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