How to Make a Black Bean Burger

A single can of black beans can be the fastest way to a tasty, vegetarian meal that even meat eaters will enjoy. When you use canned beans, you save time, but be sure to rinse the beans before you use them or your black bean burgers will taste too salty. This recipe makes enough for four people, but it easily doubles if you need to make more.

Things You'll Need

• 1 can of black beans
• 1 8 oz. can of fiesta style corn (corn with diced peppers) (See tip)
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ground cumin
• 1 egg, lightly beaten
• 1/2 cup bread crumbs
• Fork
• Colander
• 2 mixing bowls
• Spoon
• Cooking spray
• Nonstick frying pan
• 4 hamburger buns
• Lettuce
• Tomato slices
• Pickles
• Mustard
• Mayonnaise
• Salsa for serving

Instructions

1. Open the can of black beans and pour it into the colander over the sink.

2. Drain the beans and run water over them to rinse as much of the salt off as possible. Pour the beans into a mixing bowl.

3. Mash the black beans with a fork.

4. Repeat steps one and two with the can of fiesta style corn.

5. Add the corn into the mashed black beans.

6. In a second bowl, mix 1 tsp. of garlic powder, 1 tsp. of onion powder, 1 tsp. of ground cumin and 1 egg.

7. Stir the egg and spice mixture into the black beans and corn. Mix thoroughly.

8. Mix 1/2 cup of bread crumbs into the black beans until the mixture comes together.

9. Spray the nonstick frying pan with the cooking spray and place it on the stove over medium high heat.

10. Wet your hands and divide the batter into four parts. Shape each part into a patty with your hands.

11. Immediately add each patty to the hot frying pan. You should be able to cook them two at a time, depending upon the size of your frying pan. Cook for 8 to 10 minutes per side until the burgers are thoroughly cooked.

12. Serve the patties on hamburger buns with tomato, lettuce, pickles, mustard, mayonnaise, or salsa if desired.

Tips & Warnings

• If you cannot find fiesta style corn, you can use an 8 oz. can of drained sweet corn and two tablespoons of diced bell peppers.