Black Bean Burgers
Mashed black beans and corn, formed into patties and pan-fried until browned, ready in about fifteen minutes.
Adapted from a recipe by Capital Area Food Bank. Freezes well before or after cooking — make a batch when you have the time, and pull patties out one at a time for whenever you need a quick meal.
Steps
- 1
Canned black beans, drained and mashed
Canned corn, drained
Oatmeal
Bonus, if you have it:
Cumin or chili powder
Mash the beans in a bowl. Mix in the corn, oatmeal, and spices.
- 2
—
Bonus, if you have it:
Egg — or extra mashed beans to bind
Add the egg if you have one, or extra mashed beans, and mix until it holds together.
- 3
—
Divide into 4 patties with your hands.
- 4
Oil
Heat oil in a pan over medium heat. Cook patties about 5 minutes per side, until browned through.
- 5
Bread, bun, or lettuce
Bonus, if you have it:
Sliced onion, tomato, ketchup, mustard
Serve warm with whatever's on hand for wrapping it up and topping it off.
Make it yours
What I love about this recipe is that you can use any canned beans you have on hand and still end up with a really good, protein-dense burger. It's vegan, so it works for everyone at the table, and it comes together fast. Swap in breadcrumbs instead of oatmeal if that's what you've got.