Black Bean and Corn Burgers

Name: Black Bean and Corn Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 cans (15 oz each) (850 g) canned black beans, drained and rinsed; 1½ cups (225 g) fresh or frozen corn kernels, thawed if frozen, patted dry; ½ medium (80 g) red onion, finely diced; 1 medium (30 g) fresh jalapeño, seeded and minced; ¼ cup (10 g) fresh cilantro, finely chopped; 1 whole (50 g) lime, zest and juice; ¾ cup (60 g) panko breadcrumbs; 1 whole (50 g) large egg, lightly beaten; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1 g) garlic powder; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 tablespoons (30 ml) neutral oil (vegetable or canola); 4 whole burger buns (optional); burger toppings (lettuce, tomato, avocado, crema, or queso fresco) (optional)

From the MyKitchenBank Kitchen

Pan-fried veggie burgers loaded with black beans, fresh corn, jalapeño, and cilantro, finished with lime and cumin. These hearty, protein-rich patties are crispy on the outside and tender within—perfect for a quick vegetarian weeknight dinner or meal prep. Serve on toasted buns with all your favorite toppings.

Prep: 15 min
Cook: 12 min
Wait: 20 min
Total: 47 min
Makes: 4 burgers (about 3.5 inches wide)

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Ingredients

4 servings

2 cans (15 oz each) (850 g) canned black beans, drained and rinsed
1½ cups (225 g) fresh or frozen corn kernels, thawed if frozen, patted dry
½ medium (80 g) red onion, finely diced
1 medium (30 g) fresh jalapeño, seeded and minced
¼ cup (10 g) fresh cilantro, finely chopped
1 whole (50 g) lime, zest and juice
¾ cup (60 g) panko breadcrumbs
1 whole (50 g) large egg, lightly beaten
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) garlic powder
¾ teaspoon (4 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (30 ml) neutral oil (vegetable or canola)
4 whole burger buns (optional)
burger toppings (lettuce, tomato, avocado, crema, or queso fresco) (optional)

Equipment (7)

Large mixing bowl
Fork or potato masher
Measuring cups and spoons
Cutting board and knife
12-inch (30 cm) nonstick skillet or cast iron
Silicone spatula
Small plate or cutting board for patties

Steps

Before you start

Drain and rinse canned black beans thoroughly, or use leftover cooked beans
Have all ingredients prepped and at room temperature before you start mixing
Chill the burger mixture for at least 20 minutes so the patties hold together better when cooking

1
Mash the beans
- In a large mixing bowl, combine the drained black beans with the fork or potato masher.
- Mash about three-quarters of the beans, leaving some whole chunks for texture—you want a chunky mixture, not a smooth purée.
- This usually takes 1–2 minutes.
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Ready when: Beans are coarsely mashed with some whole pieces remaining
Tip: If you mash too much, the burgers become dense. A little texture keeps them light and interesting.
2
Mix wet ingredients
- To the mashed beans, add the beaten egg, lime zest, and juice from the lime.
- Stir until fully combined, about 1 minute.
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Ready when: Mixture is evenly wet with no pockets of dry egg
3
Add vegetables and seasonings
- Fold in the corn, red onion, jalapeño, and cilantro until distributed evenly.
- Sprinkle in the cumin, garlic powder, salt, and black pepper.
- Mix gently with a fork until all ingredients are evenly incorporated, about 2 minutes.
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Ready when: Vegetables and seasonings are visibly mixed throughout
Tip: Don't overwork the mixture or the burgers will be tough. Fold gently.
4
Add breadcrumbs and combine
- Add the panko breadcrumbs to the mixture and stir until they are fully moistened and the mixture holds together.
- You should be able to squeeze a small handful and have it stay in a clump.
- If it feels too wet, add 2–3 tablespoons more breadcrumbs.
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Ready when: Mixture is moist and cohesive enough to hold its shape when squeezed
Tip: The breadcrumbs act as a binder, so they must be fully moistened. If the mixture is too loose, the burgers will fall apart during cooking.
5
Chill the mixture
- Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
- This allows the flavors to meld and helps the mixture firm up, making the patties easier to form and less likely to fall apart when cooking.
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Tip: You can prepare the mixture up to this point the night before if needed.
6
Form the patties
- Remove the mixture from the fridge.
- Divide it into 4 equal portions and gently shape each into a patty about 3.5 inches (9 cm) wide and ¾ inch (2 cm) thick.
- Place them on a small plate or cutting board.
- Handle them gently to avoid breaking.
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Ready when: Patties are evenly shaped and hold together without falling apart
Tip: If a patty breaks while shaping, gently press it back together. Slightly thicker patties (not too thin) are sturdier during cooking.
7
Heat the skillet
- Heat the neutral oil in a 12-inch (30 cm) nonstick skillet or cast iron pan over medium-high heat.
- Let it heat for 1 minute until it shimmers and moves easily when you tilt the pan.
- The oil should be hot but not smoking.
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Ready when: Oil shimmers and moves freely in the pan; just before smoking
Tip: Use medium-high, not high—too much heat will burn the outside before the inside cooks through.
8
Cook the first side
- Carefully place all 4 patties in the hot oil, leaving about ½ inch (1 cm) of space between them.
- Do not move them.
- Cook for 4–5 minutes until the bottom is golden brown and slightly crispy.
- You should hear a gentle sizzle; if it's too quiet, the heat may be too low.
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Ready when: Bottom is deep golden brown and releases easily from the pan with a silicone spatula
Tip: Resist the urge to flip early. Let them sit so they develop a crust, which helps them hold together.
9
Cook the second side
- Using a silicone spatula, carefully flip each patty.
- Cook the second side for 3–4 minutes until it is also golden brown and the patty feels firm when gently pressed with the spatula.
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Ready when: Second side is golden brown; patty feels firm and holds together when pressed gently
Tip: If a patty starts to break when flipping, slide the spatula slowly underneath and let it support fully before lifting.
10
Rest the burgers
- Transfer the cooked burgers to a plate and let them rest for 2–3 minutes.
- This helps them firm up and stay intact when you assemble them.
11
Toast the buns (optional)
- While the burgers rest, lightly butter the burger buns and toast them cut-side down in the same skillet over medium heat for 1–2 minutes until golden.
- This adds flavor and prevents them from getting soggy.
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Ready when: Buns are lightly golden with slight char on the edges
Tip: Watch them closely—they toast quickly and can burn in seconds.
12
Assemble and serve
- Place each burger on a toasted bun and top with your choice of lettuce, tomato, avocado, crema, queso fresco, or other favorite toppings.
- Serve immediately while warm.
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Ready when: Burgers are assembled and ready to eat
Tip: Add a squeeze of fresh lime juice just before eating for a bright finish.

Good to know

Tips

For extra flavor and moisture, add 2–3 tablespoons of mayonnaise or crema to the burger mixture during assembly, or serve it on the side as a dipping sauce.
Make these vegan by swapping the egg for 2 tablespoons of aquafaba (chickpea cooking liquid) or flax egg, and use vegan-friendly buns and toppings.
If your patties are too delicate after chilling, add another ¼ cup breadcrumbs and a beaten egg white to the mixture and refrigerate again.
Serve with Mexican-style toppings: pickled red onion, fresh cilantro, crumbled queso fresco, sliced avocado, and a squeeze of lime for authentic flavor.

Make ahead

The burger mixture can be prepared up to 1 day ahead. Store it covered in the refrigerator, then shape and cook when ready. Cooked burgers can be refrigerated for up to 3 days and reheated gently in a skillet over medium heat for 2–3 minutes per side.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: store cooked burgers in an airtight container for up to 3 days; reheat gently in a skillet over medium heat or wrapped in foil in a 325°F (163°C) oven for 5–7 minutes. Freezer: freeze uncooked patties on a parchment-lined tray for 2 hours, then transfer to a freezer bag for up to 1 month. Cook directly from frozen, adding 2–3 extra minutes per side.

Substitutions

fresh or frozen corn kernels → canned corn (drained and patted dry) or roasted corn. Fresh corn adds the best flavor and texture, but frozen or canned corn works well and is more convenient. Drain canned corn thoroughly to avoid excess moisture.
panko breadcrumbs → crushed tortilla chips, crumbled crackers, or oats. Any binder works; tortilla chips add a Mexican flavor boost. Adjust the amount based on how absorbent your substitute is—you want the mixture to hold together.
fresh jalapeño → poblano pepper, serrano, or omit for milder burgers. Serranos are hotter than jalapeños; poblanos are milder and meatier. Adjust the amount to your heat tolerance.
fresh cilantro → fresh parsley or omit if you dislike cilantro. Cilantro is traditional in Mexican cooking, but parsley provides a similar fresh element without the soapy taste some people experience.