Cumin Black Bean Chicken Burgers

Name: Cumin Black Bean Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb (450 g) ground chicken (93/7 or 85/15); 1 can (15 oz) (425 g) canned black beans, drained and rinsed, drained and rinsed; ¾ cup (115 g) frozen corn kernels, thawed, or fresh corn kernels, thawed if frozen; 1½ tsp (3 g) ground cumin; ½ tsp (1½ g) garlic powder; ½ tsp (1 g) smoked paprika; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) fresh lime juice; 3 tbsp (9 g) fresh cilantro, finely chopped, finely chopped; ¼ cup (25 g) panko breadcrumbs; 1 whole (50 g) large egg, lightly beaten; 1 tbsp (15 ml) olive oil; 4 whole burger buns, toasted if desired, toasted

From the MyKitchenBank Kitchen

Seasoned ground chicken blended with black beans, corn, and warming cumin creates a hearty, Latin-American-inspired burger with natural moisture and texture. Grilled until charred outside and cooked through, these patties are packed with flavor and hold together beautifully. Serve on toasted buns with your favorite toppings.

Prep: 15 min
Cook: 12 min
Wait: 30 min
Total: 57 min
Makes: 4 burgers

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Ingredients

4 servings

1 lb (450 g) ground chicken (93/7 or 85/15)
1 can (15 oz) (425 g) canned black beans, drained and rinsed, drained and rinsed
¾ cup (115 g) frozen corn kernels, thawed, or fresh corn kernels, thawed if frozen
1½ tsp (3 g) ground cumin
½ tsp (1.5 g) garlic powder
½ tsp (1 g) smoked paprika
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) fresh lime juice
3 tbsp (9 g) fresh cilantro, finely chopped, finely chopped
¼ cup (25 g) panko breadcrumbs
1 whole (50 g) large egg, lightly beaten
1 tbsp (15 ml) olive oil
4 whole burger buns, toasted if desired, toasted

Equipment (8)

Large mixing bowl
Can opener
Measuring cups and spoons
Fork or potato masher
Grill or grill pan
Grill spatula
Instant-read thermometer (optional but recommended)
Plate lined with foil (to rest burgers)

Steps

Before you start

Preheat grill to medium-high heat (375–400°F / 190–200°C)
Chill the burger mixture for at least 30 minutes before forming patties—this helps them hold together on the grill
Have all toppings and buns ready before cooking

1
Mix burger base
- In a large mixing bowl, combine the ground chicken, drained black beans, corn, cumin, garlic powder, smoked paprika, salt, black pepper, lime juice, and cilantro.
- Gently fold the mixture together using a fork or spatula, breaking up the beans slightly—you want some bean pieces visible, not a completely smooth paste.
- Add the panko breadcrumbs and beaten egg, then mix gently until just combined.
- Do not overwork the mixture or the burgers will be dense and tough.
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Ready when: Mixture is evenly combined with visible bean and corn pieces
Tip: Don't overmix; this keeps the burgers tender. The binder of egg and breadcrumbs helps hold them together on the grill.
2
Shape and chill patties
- Divide the mixture into 4 equal portions.
- Using your hands, gently form each portion into a patty about 1 inch (2.5 cm) thick and 4 inches (10 cm) in diameter.
- Make a slight indent with your thumb in the center of each patty—this helps it cook evenly and prevents the burger from puffing up.
- Place the patties on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes.
- This step is crucial for keeping the burgers intact on the grill.
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Ready when: Patties are cold and firm to the touch
Tip: Make the indent; it's the secret to evenly cooked, attractive burgers that don't bulge in the middle.
3
Oil and heat grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (375–400°F / 190–200°C).
- If using a gas grill, turn on all burners; if using charcoal, let coals burn until they're covered in white ash.
- Lightly brush the grill grates with olive oil to prevent sticking.
- Wait until the grates are hot and you can hold your hand 3 inches (7.5 cm) above them for only 2–3 seconds.
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Ready when: Grill grates are hot and lightly oiled
Tip: Hot, oiled grates are essential—they seal the burger and prevent it from falling apart.
4
Grill first side
- Carefully place the chilled patties on the hot grill, leaving about 2 inches (5 cm) between them.
- Grill without moving them for 5–6 minutes.
- You should hear a sizzle and see the edges becoming opaque as they cook.
- Resist the urge to press down on the burgers—this squeezes out moisture and makes them dry.
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Ready when: Bottom is golden brown with light char marks; edges are opaque
Tip: Never press on the patties—let them cook undisturbed. This keeps them juicy.
5
Flip and finish cookingOven 165°F / 75°C
- Using a grill spatula, flip each patty gently and cook the second side for 4–6 minutes.
- The burgers are done when they reach an internal temperature of 165°F (74°C) measured with an instant-read thermometer inserted into the thickest part, or when they feel firm to the touch and have no pink inside.
- The second side will be done before the first, so watch it carefully.
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Ready when: Internal temperature reaches 165°F (74°C); no pink visible when tested
Tip: Use a meat thermometer for accuracy—ground chicken can dry out if overcooked.
6
Rest and assemble
- Transfer the cooked burgers to a plate lined with foil and let them rest for 2 minutes.
- Meanwhile, if desired, toast the burger buns lightly on the grill for 30 seconds per side.
- Place each patty on a bun and add your favorite toppings: sliced avocado, sour cream, fresh lettuce, tomato, red onion, jalapeño, or a squeeze of lime.
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Ready when: Buns are lightly golden if toasted
Tip: Resting is brief but important—it keeps the interior moist.

Good to know

Tips

For extra richness, add 2 tablespoons of queso fresco or cotija cheese to the burger mixture before chilling.
If the grill isn't available, cook these burgers in a cast-iron skillet or grill pan over medium-high heat for 5–6 minutes per side.
Corn adds sweetness and binds the mixture without making it heavy—don't skip it. If using fresh corn, cook it lightly in a skillet first to drive off excess moisture.
Avoid moving the burgers once they hit the grill; this breaks the crust and allows them to stick. Let the Maillard reaction (browning) do its work for 5 minutes undisturbed.

Make ahead

The burger mixture can be prepared up to 12 hours ahead and refrigerated in an airtight container. Form the patties, cover, and refrigerate for up to 24 hours before grilling.

Storage & reheating

Store cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill or in a skillet over medium heat for 2–3 minutes per side. Uncooked patties freeze well for up to 1 month; grill from frozen, adding 2–3 minutes per side.

Substitutions

fresh cilantro, finely chopped → fresh parsley or scallions, finely chopped. Cilantro can have a soapy taste for some people; parsley offers a mild herbal note, or use scallions for a gentle onion flavor.
canned black beans, drained and rinsed → pinto beans or kidney beans, drained and rinsed. Any cooked bean works; pinto beans are earthier, kidney beans are slightly meatier in texture.
panko_breadcrumbs → regular breadcrumbs or finely crushed tortilla chips. Regular breadcrumbs create a denser burger; tortilla chips add a hint of corn flavor and crispiness.
fresh lime juice → fresh lemon juice or a pinch of cumin instead. Lemon is brighter; extra cumin deepens the spice profile.