Southwest Corn and Black Bean Burgers with Lime Crema

Name: Southwest Corn and Black Bean Burgers with Lime Crema
Prep time: 32 min
Cook time: 23 min
Total time: 55 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 cans (15 oz each) (500 g) canned black beans, drained, rinsed well, and patted very dry (about 500 g drained weight); 1 cup (150 g) corn kernels, frozen and fully thawed, or canned and drained, patted dry; 3 whole (45 g) scallions, white and green parts thinly sliced; 2 cloves (8 g) garlic cloves, finely minced; ¼ cup (10 g) fresh cilantro, leaves and tender stems, finely chopped; 2 tbsp (30 g) chipotle peppers in adobo sauce, peppers and sauce, finely minced; 1 tsp (2 g) ground cumin; 1 tsp (2 g) smoked paprika; ¾ tsp (4 g) kosher salt; 1 tbsp (15 ml) fresh lime juice; 1 large (50 g) large egg, lightly beaten; 1 cup (55 g) panko breadcrumbs; 3 tbsp (45 ml) neutral oil such as avocado or canola, divided, 1½ tbsp per batch; ½ cup (120 g) sour cream; 1 tbsp (15 ml) fresh lime juice; 1 tsp (2 g) lime zest, finely grated; kosher salt, a pinch, to taste; 6 buns (420 g) hamburger buns, split (about 70 g each); 1 large (200 g) ripe avocado, halved, pitted, and thinly sliced; 6 leaves (60 g) lettuce leaves, washed and dried (about 10 g each); 1 large (180 g) ripe tomato, cut into 6 thin slices (optional)

From the MyKitchenBank Kitchen

Hearty pan-fried black bean patties with sweet corn, smoky chipotle, cilantro and cumin. They stay together, get a crisp golden crust and are topped with cool lime crema and avocado.

Prep: 32 min
Cook: 23 min
Wait: 30 min
Total: 1 hr 25 min
Makes: 6 burgers

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Ingredients

6 servings

For the burgers
2 cans (15 oz each) (500 g) canned black beans, drained, rinsed well, and patted very dry (about 500 g drained weight)
1 cup (150 g) corn kernels, frozen and fully thawed, or canned and drained, patted dry
3 whole (45 g) scallions, white and green parts thinly sliced
2 cloves (8 g) garlic cloves, finely minced
¼ cup (10 g) fresh cilantro, leaves and tender stems, finely chopped
2 tbsp (30 g) chipotle peppers in adobo sauce, peppers and sauce, finely minced
1 tsp (2 g) ground cumin
1 tsp (2 g) smoked paprika
¾ tsp (4 g) kosher salt
1 tbsp (15 ml) fresh lime juice
1 large (50 g) large egg, lightly beaten
1 cup (55 g) panko breadcrumbs
3 tbsp (45 ml) neutral oil such as avocado or canola, divided, 1½ tbsp per batch
For the lime crema
½ cup (120 g) sour cream
1 tbsp (15 ml) fresh lime juice
1 tsp (2 g) lime zest, finely grated
kosher salt, a pinch, to taste
To serve
6 buns (420 g) hamburger buns, split (about 70 g each)
1 large (200 g) ripe avocado, halved, pitted, and thinly sliced
6 leaves (60 g) lettuce leaves, washed and dried (about 10 g each)
1 large (180 g) ripe tomato, cut into 6 thin slices (optional)

Equipment (8)

Large mixing bowl
Fork or potato masher
12-inch (30 cm) nonstick or cast-iron skillet
Wide spatula
Rimmed baking sheet lined with parchment paper
Small bowl for the crema
Paper towels or clean kitchen towel
Instant-read thermometer

Steps

Before you start

Thaw the frozen corn (or drain canned corn) so it can be dried well. Wet corn makes soft patties.
Plan on a 30-minute chill. The patties must be cold and firm before they hit the pan.
Chipotles in adobo vary in heat. Start with 1 tablespoon if you are heat-shy, and add more to taste.
Have a 12-inch (30 cm) nonstick or well-seasoned cast-iron skillet ready. You will cook in two batches of 3.

1
Dry the beans and corn
- Spread the rinsed black beans and the thawed corn on a clean kitchen towel or a double layer of paper towels.
- Pat firmly until the surface looks matte and no water beads remain.
- Line a rimmed baking sheet with parchment.
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Ready when: Beans and corn feel dry to the touch and don't leave a wet smear on the towel.
Tip: Excess moisture is the number one reason bean burgers fall apart, so don't skip this.
2
Mash most of the beans
- Put 350 g (about 2 cups) of the dried beans in a large bowl.
- Mash with a fork or potato masher into a thick, chunky paste with some beans still partly visible.
- Stir in the remaining 150 g of whole beans so the patties have texture.
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Ready when: Mixture is thick and sticky, with a mix of paste and whole beans.
Tip: Don't use a food processor. It turns the beans into a smooth paste and the burgers become gummy.
3
Add the flavorings
- Add the corn, scallions, garlic, cilantro, minced chipotle with its sauce, cumin, smoked paprika, salt and 1 tablespoon lime juice.
- Stir with a spatula until evenly mixed and the mixture is speckled with green and red.
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Ready when: No streaks of spice remain and the chipotle is evenly distributed.
4
Bind the mixture
- Pour in the beaten egg and add the panko.
- Fold together until the mixture holds when you squeeze a small handful.
- If it feels loose and wet, add 2 more tablespoons of panko.
- If it feels dry and crumbly, add 1 teaspoon of water.
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Ready when: A squeezed handful keeps its shape without cracking or oozing liquid.
5
Shape and chill
- Divide the mixture into 6 equal portions of about ½ cup (150 g each).
- Shape each into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick, pressing firmly.
- Place on the parchment-lined baking sheet, cover loosely, and refrigerate for 30 minutes.
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Ready when: Patties feel firm and cold, not tacky, when pressed.
Tip: Wet your hands slightly to stop the mixture sticking while you shape.
6
Make the lime crema
- While the patties chill, stir the sour cream, 1 tablespoon lime juice, lime zest and a pinch of salt together in a small bowl.
- Taste and add more salt or lime if needed.
- Slice the tomato and set out the lettuce and buns.
- Refrigerate the crema until serving.
- Halve, pit and slice the avocado just before assembling.
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Ready when: Crema is smooth, pourable off a spoon and tastes bright and tangy.
Tip: Slice the avocado last, just before serving, to keep it bright green.
7
Heat the skillet
- Set a 12-inch (30 cm) skillet over medium heat for 2 to 3 minutes.
- Add 1½ tablespoons oil and swirl to coat the pan.
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Ready when: Oil shimmers and a pinch of the burger mix sizzles gently on contact.
Tip: If the oil smokes, lower the heat. Burnt oil will make the crust bitter.
8
Cook the first batch
- Gently place 3 patties in the skillet with space between them.
- Cook undisturbed for 4 to 5 minutes until the underside is deep golden brown with a crisp crust.
- Flip carefully with a wide spatula and cook another 4 minutes.
- Transfer to a plate.
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Ready when: Both sides are deep golden brown and crisp, and the center reads 160°F (71°C) on an instant-read thermometer.
Tip: Don't press or move the patties while the first side cooks. They release easily once the crust forms.
9
Cook the second batch
- Wipe out any dark bits from the skillet with a paper towel.
- Add the remaining 1½ tablespoons oil, let it shimmer for 30 seconds, then cook the remaining 3 patties the same way: 4 to 5 minutes on the first side, 4 minutes on the second.
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Ready when: Crisp, deep golden crust on both sides and 160°F (71°C) in the center.
10
Toast the buns
- Place the buns cut-side down in the same skillet over medium heat for about 1 to 2 minutes, picking up the leftover flavored oil.
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Ready when: Cut sides are golden and lightly crisp.
11
Assemble and serve
- Spread lime crema on both halves of each bun.
- Layer lettuce, a burger, avocado slices and tomato on the bottom bun, add a spoonful of crema, and cap with the top bun.
- Serve right away.
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Tip: Put lettuce against the bottom bun to keep it from going soggy.

Good to know

Tips

Pat the beans and corn really dry. This matters more than anything else for patties that hold together.
Leave about a third of the beans whole for a meaty texture and better structure.
Only flip once, after a crust has formed and the patty releases easily from the pan.
Medium heat is key. Too hot and the outside burns before the center is hot; too low and the crust won't crisp.

Make ahead

Shape the patties up to 24 hours ahead. Stack them between parchment sheets, cover tightly and refrigerate. The lime crema keeps up to 3 days in the fridge. Cook the patties straight from the fridge.

Storage & reheating

Cooked patties keep in an airtight container in the fridge for up to 4 days. To freeze, wrap them individually and freeze for up to 3 months. Reheat from the fridge in a skillet over medium-low heat for 3 to 4 minutes per side, or in a 375°F (190°C) oven for 12 to 15 minutes. Reheat from frozen in the oven for about 20 minutes. Don't leave cooked patties at room temperature for more than 2 hours. Store the crema separately in the fridge.

Substitutions

large egg → 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes. Makes the burgers vegan if you also use vegan buns and swap the sour cream. The patties will be slightly softer, so chill them well. Cook until steaming hot in the center.
panko breadcrumbs → Rolled oats pulsed briefly, or gluten-free breadcrumbs. Use the same volume. Oats give a slightly denser, heartier patty and make the recipe gluten-free if certified gluten-free oats are used.
chipotle peppers in adobo sauce → 1 teaspoon chipotle chili powder plus 1 tablespoon tomato paste. Gives smoky flavor with a little less heat and moisture.
sour cream → Plain Greek yogurt. Use the same amount. The crema will be a bit tangier and thicker.