Apr 11, 2016

Spicy Black Bean & Corn Veggie Burgers

Prep Time: 40 mins
Cook Time: 10 mins
With this recipe you get a structurally sound burger because half of the beans are mixed with the rice, panko and carrots to help bind the burgers together then the corn and remaining beans are added to create texture.

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Let’s get something straight, veggie burgers aren’t just for vegetarians and they also don’t have to taste like flavorless mush. Veggie burgers often get a bad rep but when you find the right balance of ingredients they can be so good and you won’t be wishing for meat. A frequent problem is that they can fall apart easily. With this veggie burger recipe you get a structurally sound burger because half of the beans are pulsed with the rice, panko and carrots to help bind the burgers together then the corn and remaining beans are added to create texture.

The crispy patties are served with cilantro lime mayo (one of my favorite flavor combinations). The result? You end up with a crispy – not mushy; dense – not crumbly burger complemented by lettuce, tomato, onion, avocado and cilantro lime mayonnaise.

Spicy Black Bean & Corn Veggie Burgers

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.
formed spicy black bean and corn veggie burger patties on a baking sheet

How to Make Spicy Black Bean and Corn Veggie Burgers

For the cilantro lime mayo:

  1. Whisk ingredients together. Whisk together all ingredients until thoroughly combined. Cover and chill until ready to use.

For the veggie burgers:

  1. Sauté onion. 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.
  2. Mix the patties. 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.
  3. Continue to combine. 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.
  4. Chill the patties. Chill that patties in the refrigerator for about 30 minutes.
  5. Cook the veggie burgers. 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:

  1. Mash the avocados. In a small bowl mash the avocados and season with lime juice and salt.
  2. Toast the buns. Preheat the broiler to high. Lay the hamburger buns on a baking sheet cut side up and toast the buns, about 1 minute.
  3. Assemble the burgers. 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.
  4. Serve. Serve immediately with a side of sweet potato fries, get the recipe here. 
spicy black bean and corn veggie burgers served with tomato, onion, lettuce on hamburger buns wrapped in white parchment paper on a tray with sweet potato fries

Tips and Tricks for This Recipe

  • To make this recipe gluten free, substitute the Panko breadcrumbs for a gluten free version and serve on gluten free buns or wrap the veggie burger patties in leaves of iceberg lettuce.
  • Try substituting cooked quinoa for the brown rice in this recipe.
  • The amount of cayenne gives a little kick to the recipe. If you aren’t a fan of spicy food cut the cayenne in half.
spicy black bean and corn veggie burgers served with tomato, onion, lettuce on hamburger buns wrapped in white parchment paper on a tray with sweet potato fries closeup photo

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Spicy Black Bean & Corn Veggie Burgers

spicy black bean and corn veggie burgers served with tomato, onion, lettuce on hamburger buns wrapped in white parchment paper on a tray with sweet potato fries
Print Pin
Prep Time 40 mins
Cook Time 10 mins
Serves 6

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. Serve with a side of sweet potato fries, get the recipe here. 

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