These burgers are a crowd pleaser and come together very quickly. Sometimes I make appetizer sized mini burgers, if I go to a gathering or an event.
Serves 6 – 8
2 15-oz can black beans, no salt added, drained and rinsed
½ cup corn kernels, fresh or frozen, thawed (sweet or fire roasted)
½ cup of rolled oats
1 tsp. ground cumin
½ tsp. smoked paprika
½ tsp. hot sauce (optional)
½ tsp. granulated garlic powder
½ tsp. granulated onion powder
1 Tbsp. mustard (your choice)
2 Tbsps. salsa (your choice)
¼ cup fresh cilantro, finely chopped
Preheat oven to 400 F
- Mash beans in a large bowl, using a potato masher, back of a spoon or your hands. I like to have a little coarser texture.
- Add remaining ingredients. Make sure spices and cilantro are well incorporated. Adjust seasonings to taste.
- Form 6 to 8 patties. Place on a baking sheet lined with parchment paper. Bake for 5-7 minutes, than flip over and bake for another 5-7 minutes.
Saute these burgers in a dry non-stick pan, if you want a light crust.