Southwest Black Bean Burgers


  • 2 cans (15 ounces each) black beans, rinsed, drained and dried (leave out in single layer on paper towels for at least an hour)
  • 1/2 cup Mexicorn, drained
  • 1/2 cup seasoned Panko bread crumbs
  • 1/2 tablespoon dried minced onion
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon Adobo seasoning
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • Oil for cooking


  1. Place about 3/4 of the black beans in a food processor and blend until well mashed.
  2. In a large bowl, combine the mashed beans, the remaining whole beans, Mexicorn, bread crumbs and all the herbs and seasonings.
  3. Check to make sure the spices are to your liking, then add the egg and stir until well combined.
  4. Using your hands, form the mixture into 4 evenly sized patties.
  5. Place the burgers on a wax paper-lined cookie sheet and place them in fridge for about 45 minutes to help them stick together.
  6. Pour about 1 tablespoon of oil into a non-stick pan and heat to medium.
  7. Add the burgers to the pan, one at a time unless space allows for more, and cook for 5 minutes on each side.
  8. Top with cheese, if desired, then remove from the pan and enjoy as is or on a bun.

The original recipe I followed to create these delicious burgers can be found here.

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