Spicy Black Bean and Corn Burgers

we made this to sell on our food truck, i read some of the reviews and they said that that the burger was falling apart. i agree. i made one and it fell apart, the flavor was delish. i then added cheddar cheese and mixed it together. it held better but still needed more. i will be making them again but i will be adding oatmeal and the cheese in the mix. and topping it with swiss and lettuce and tomato. we served it with mango salsa… complimented with the spice…

These were very good, but a little bit dry. I was surprised that they weren’t quite as spicy as I expected. But I did like them! I’ll make them again.

These turned out awesome! After reading the other comments I cut back to two teaspoons of chili powder. Next time I’ll add one more teaspoon. I didn’t use jalapeño pepper I had leftover poblano so used that Not as hot They did kinda fall apart in the bun but I loved the flavor . froze the rest in patties. Hopefully they’ll turn out ok. I’ll make these again and again. Thanks!

First time preparing home-made black bean burgers. I used 2 tsp chili powder and omitted jalapeño. Excellent flavor; however, the burgers fell apart during frying and serving. Would adding an egg hold patties together? Would freezing the patties and baking them be better? I ate mine with stone ground mustard and pickles which added needed moisture. I mushed the crumbly mixture securely into the bun. Makes 4 huge or 5 regular sized burgers. Delicious!

Very good! I made my own black beans and made this as written. Will definitely make again!

The burgers were good, really good with salsa. I had the burger without the bun, etc., just salsa on it. I think I would prefer less flour or no flour dredge. I will make again.

As written I’d say a 2 because there was NO WAY these puppies were going to form a patty. I had to add an egg. I halved the recipe (more or less, just guessed on the corn and beans) and it made 4 nice sized patties. The flour coating does give it a wonderful crispy brown crust. The flavor was spot on – actually almost TOO spicy. In spite of the low rating, this is a winner. Just wouldn’t hold together for me.

I absolutely love these! They have great flavor and aren’t too difficult to make. Definitely a favorite, I suggest doubling the recipe. You’ll want leftovers.

This recipe is excellent. I made a few additions. I added oats, chipotle peppers in adobo, smoked paprika and left out the corn. I’ve added eggs and Sometimes I’ll use a flax egg or just make them vegan. I’ve discovered the no fail method to keeping them from falling apart is to bake your beans for 20 minutes prior to mashing. The less liquid the better they stay together. I try to make 3 batches at a time because we like to keep them in the freezer for later.

This is one of my very favorite recipes. I always make mine into several very small patties and they cook much better this way. As a cilantro lover, I also like to add in more cilantro. Tastes great with homemade guacamole!

These are delicious! 4 stars instead of 5, because I felt as written, were a little dry. Because the seemed dry I added a second can of black beans drained but not rinsed, used 3 tsp of chili powder, 1 tsp of cumin and about 3/4 tsp salt. Oh and because I didn’t feel it was necessary I skipped the flour. I did use frozen corn and next time I’ll add a little more of that as well.

I made it as the instruction required. I had problems with them staying together. However, they were good and I will make them again. Thanks

Great recipe. Love that it doesn’t require any egg and the ingredients bind themselves beautifully! I always mash the beans with my hands and then combine in the breadcrumb mixture with my hands as well. Makes them firm up much nicer. I also mix all of the spices together with the breadcrumbs for better distribution. Finely ground breadcrumbs are a must! Once I form the patty, which I usually divide into 6 or 8 patties instead of 4, I like to pat a little flour on the bottoms and fry them up in a little bit of vegetable oil (not too much!) They come out SO delicious, every time.

Really good taste!! I altered it a bit. I don’t like Jalapeños So I left them out and cut the chili powder in half. I am on the Daniel Fast so I cut the flour ( could have used almond flour) and bread crumbs. I added 1 tablespoon of Chia seeds. I let them soak in water and use them like you would an egg. I also put them in the freezer since they seemed really soft to move. I fried them in a skillet with grape seed oil but they all burnt. I have never use grapeseed oil before and I’m guessing it does not have a high enough threshold when it becomes hot. And if you have that problem? Other than not checking the oil to make sure it was a good oil to use I had no problems with this burger and taste delicious.

This recipe was easy to make. The flavors were very similar to those from well liked store options. They crumbled when flipping and freezing.

LOVE! This is the second black bean burger recipe I have tried and wow! Best of all it didn’t involve eggs! The coating of flour was a nice touch. I reused the skillet I cooked the veggies in (without washing) for the burgers and everything came out perfect! I covered both the veggies and the burgers while cooking. The beans weren’t dry, and it didn’t taste like flour. They held together very well and were also filling. I followed the instructions as it was laid out, I didn’t have some ingredients so I substituted panko breadcrumbs for plain bread crumbs, oregano and cilantro for dried parsley and basil, and frozen corn for fresh. I threw all the chopped up veggies into a skillet to cook; then mashed the beans; then layered beans, spices, veggies in a bowel and mixed everything; then gradually mixed in the panko.

I made a couple of subs by using green chilies instead of jalapenos, hot & spicy breadcrumbs in place of plain, and upped the amount of cumin. My husband had never had a black bean burger and liked them. I think next time I would up the seasonings even more because I would have like a little more spice and flavor overall. I made smaller patties and served them with pepper jack cheese and blue cheese dressing on Hawaiian slider buns.

The burgers were great, and not too spicy by any means. They stayed together perfectly during cooking. But, honestly, I thought the flavour could have been better.

These were delicious! For anybody who likes good flavor and the perfect amount of spice; no need to be vegetarian. I added a little bit of rice vinegar to help hold them together. Without anything as such, they can easily fall apart. I skipped out on oregano because I did not have any, but they tasted great without it. Once they were done, I toased Brioche buns in the oven; perfect bun for these. Also, I topped with fresh slices of avocado.

Made burgers exactly as written. They were great! Perfect spice combination. As others have mentioned, I would recommend making thinner patties. Satisfied both the meat eaters and vegans in the family.

Very good flavor! If you make your beans in an instant pot instead of using canned beans the patties stay together so much better! BEST EVER!!