Dinner, Entrees, Grilling

Black Bean Burger Bash!

Mr. Baltimore Oriole = good luck (in my mind)

There are times in my life where I want a beautiful black bean and corn burger. A little spicy, hearty, full of flavor, and grill-able. Grilled, you ask? Yes!!! 

It’s patty time!

This recipe had to be made over twice. The first time I tried, so very hard, to follow the recipe to a ‘t’. But…somewhere along the way things got mushy. And, while still edible, I knew it could be better. Type A personality, perhaps?  This week I decided to throw caution to the wind and simply improvise. Oh, I lept all right…and the net appeared!

Black Bean and Corn Burger
Makes 3 good sized burgers
1 can of black beans, drained and rinsed well
shallot or onion cut up (around 1/4 cup)
1/4 cup frozen or fresh corn kernels
1/4 cup of red pepper, diced
1/4 cup wheat bread crumbs
2 T. wheat germ
1 T ground flax seed combined with 3 T of water (note: let this sit for about 10 minutes and watch it turn into a ‘flaxegg’ in front of your eyes! Genius!)

Spices I used:
Salt and Pepper
Smoked Paprika
Not to sound Rachael Ray-esque..but I used palmfuls of spice. I went heavier on the chipotle and paprika and a bit lighter on the cumin. Do what is right for you. Maybe you are feeling more Guy Fieri?

Preheat the oven to 375*

Combine the beans, shallot/onion, pepper, breadcrumbs, wheat germ, ‘flaxegg’ and spices in a bowl and mash it up! I have found that a glass pie plate and a fork get this job done the best! Mash it up…don’t worry this totally counts as a workout for the day. You can control how much texture you would like at this point. When you are happy add in the corn kernels.

Form your patties and place them on a cookie sheet lined with a silpat. Bake off these beauties for 10 minutes each side. After they are finished baking they are ready for the grill. At this point you can refrigerate the patties (or freeze for later use) until you are ready to grill. I grilled my patties a few minutes each side. It held together well! The outside was grilled while the inside was just right. Not super mushy or dry…two of my previous concerns.

Hello Summer Burger!

 I topped mine with some leftover orange coriander bbq sauce, lettuce and a little avocado, with roasted asparagus on the side. This is a burger that will hold up to a local beef burger any day. This will knock the socks off Boca Burger lovers! Go ahead…bring this to your next cookout…you won’t be disappointed!

Lovely Spring Asparagus

Thanks for reading!


Print Friendly, PDF & Email

Leave a Reply