Epazote Black Bean and Corn Burgers

Name: Epazote Black Bean and Corn Burgers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 24 oz (680 g) canned black beans (two 15 oz cans), drained and rinsed, drained and rinsed; 1½ cups (210 g) corn kernels, fresh or thawed frozen, patted dry if using fresh; ¼ cup (6 g) fresh epazote leaves, finely chopped; 1 jalapeño pepper, seeded and finely minced; ¾ cup (60 g) panko breadcrumbs; 1 large egg, beaten; 2 tbsp (30 ml) fresh lime juice; 1 tsp (2 g) ground cumin; ½ tsp (1½ g) garlic powder; tsp kosher salt; tsp freshly ground black pepper; 3 tbsp (45 ml) olive oil; 4 burger buns or rolls (optional)

From the MyKitchenBank Kitchen

Hearty, flavorful veggie burgers built on a foundation of black beans and corn, brightened with fresh epazote and jalapeño heat. The beans are partially mashed to create structure while keeping some whole beans for texture, then mixed with charred corn, panko for binding, and seasoned with cumin and lime. Pan-fried until golden and crispy on the outside, these burgers are great on buns or over rice, topped with avocado, crema, and pickled onions.

Prep: 25 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 4 burgers

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Steps

Before you start

Chill the burger mixture for at least 30 minutes so it holds together when cooked
Pat the cooked corn dry if using fresh; moisture prevents good browning
Have your toppings ready: avocado, crema or sour cream, pickled onions, lettuce

1
Toast the corn
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the corn and cook for 4–5 minutes, stirring occasionally, until the kernels are lightly browned and smell sweet.
- Transfer to a medium bowl and set aside.
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Ready when: Corn kernels are lightly browned and smell toasty.
Tip: Don't skip this step—toasting deepens the corn flavor and adds sweetness to the burgers.
2
Mash the beans
- Add the drained black beans to the bowl with the corn.
- Using a potato masher or the back of a fork, mash about three-quarters of the beans until broken down and chunky, leaving some whole beans for texture.
- The mixture should be loosely held together but still have distinct bean pieces.
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Ready when: About three-quarters of beans are mashed; mixture is chunky, not smooth.
Tip: Over-mashing makes the burgers dense and stodgy. You want visible bean and corn pieces so they hold together with the egg and panko, not become a paste.
3
Combine wet and dry
- In a small bowl, whisk together the beaten egg and lime juice.
- Add the epazote, jalapeño, cumin, and garlic powder.
- Season generously with salt and pepper (start with ½ teaspoon salt).
- Pour the egg mixture into the bean and corn mixture and fold gently with a spatula until combined.
- Fold in the panko until fully incorporated and the mixture looks like chunky wet sand.
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Ready when: Mixture is evenly combined and just holds together when squeezed; no dry panko visible.
Tip: Fold gently rather than stirring vigorously—you want to keep the beans chunky and aerated so the burgers don't become dense.
4
Chill the mixture
- Cover the bowl and refrigerate for at least 30 minutes.
- This allows the panko to absorb moisture and helps the burgers hold their shape during cooking.
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Tip: You can refrigerate the mixture for up to 24 hours. If it seems too wet after chilling, stir in a tablespoon more panko.
5
Form the burgers
- Remove the mixture from the fridge.
- Divide into 4 equal portions (about ½ cup or 110 g each).
- Using your hands, gently compress each portion into a patty roughly 3 inches (7.5 cm) wide and ¾ inch (2 cm) thick.
- Set on a parchment-lined plate.
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Ready when: Four uniform patties formed, cold and firm.
Tip: Don't compress too hard or the burgers will be dense. Gentle handling keeps them tender. Keep patties in the fridge until you're ready to cook.
6
Pan-fry the burgers
- Heat the remaining 2 tablespoons of olive oil in the skillet over medium-high heat until shimmering.
- Carefully lay the patties in the pan without crowding—they should not touch.
- Cook for 5–6 minutes on the first side without moving them, until a golden crust forms.
- Carefully flip each burger using a spatula and cook for another 5–6 minutes on the second side until that side is also golden brown and crispy.
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Ready when: Both sides are deeply golden brown and crispy; a crust forms that feels firm when pressed gently with the spatula.
Tip: Resist the urge to flip early. The longer you leave them undisturbed, the better the crust. If they start to break apart during flipping, they may have been over-mashed or under-chilled.
7
Serve the burgers
- Transfer the cooked burgers to a plate lined with paper towels to drain briefly.
- Serve warm on toasted burger buns or over rice, topped with sliced avocado, a dollop of Mexican crema or sour cream, pickled onions, fresh cilantro, and tomato slices.
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Tip: Serve immediately while the crust is still crispy. These burgers are best eaten fresh but can be reheated gently in a low oven.

Good to know

Tips

Epazote is a pungent herb used in Mexican cooking, particularly with beans for its digestive properties and distinctive peppery, gasoline-like aroma. Look for it fresh at Latin markets or specialty grocers. Its flavor is irreplaceable, so if you can find it, it's worth the hunt.
Don't cook these burgers at too high a heat or they'll brown on the outside before the inside is heated through. Medium-high is the sweet spot—hot enough for a crispy crust but not so hot that the outside burns.
These burgers are soft and delicate compared to beef patties, so handle them gently with a wide, sturdy spatula. A thin, flimsy one may bend and break them.
For a lighter option, skip the bun and serve the burger over cilantro-lime rice with black beans on the side, lettuce, avocado, and a squeeze of lime.

Make ahead

You can form and chill the burgers up to 24 hours ahead. The mixture can also be made and refrigerated for up to 1 day before forming and cooking.

Storage & reheating

Cooked burgers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 10 minutes to re-crisp the outside, or in a skillet over medium heat for 2–3 minutes per side. Raw, formed patties freeze well for up to 1 month; cook directly from frozen, adding 2–3 minutes per side.

Substitutions

fresh epazote leaves → 2 tablespoons fresh cilantro, finely chopped. Cilantro won't provide epazote's distinctive peppery earthiness, but it adds fresh herbal flavor. Slightly reduce the salt to compensate.
jalapeño pepper → 1 serrano pepper or 1 teaspoon of minced habanero. Serrano adds more heat and sharper flavor; habanero is fruitier. Either works, but adjust to your heat tolerance.
panko breadcrumbs → ½ cup finely crushed tortilla chips or ¾ cup regular breadcrumbs. Tortilla chips add corn flavor and crunch; regular breadcrumbs will make the burgers slightly denser and less crispy. Use the full amount of breadcrumbs for better binding.
corn kernels, fresh or thawed frozen → 1½ cups cooked corn kernels plus ½ cup diced bell pepper (red or poblano). The bell pepper adds moisture and subtle sweetness while maintaining texture. Reduce panko slightly if using very juicy peppers.