SWEETCORN AND BLACK BEAN BURGER
The Sweetcorn and Black Bean Burger offers a delicious mix of creamy, spiced black beans and naturally sweet corn, all brought together into a satisfying vegan patty. With added heat from chilli powder and subtle texture from breadcrumbs, this burger is perfect for those looking for a plant-based meal that’s hearty yet easy to prepare. Packed with fibre and protein, it’s an excellent lunch or dinner option for busy days or relaxed backyard gatherings. Its flavourful, golden crust crisps beautifully in a pan, making it ideal for sandwiches, wraps or serving atop with salad. This burger also stores and freezes well, making it great for meal prepping ahead. It’s customisable to suit a range of flavour preferences and dietary needs, which works well for both adults and children seeking a wholesome meat-free meal.
RECIPE CATEGORY
Lunch, Dinner, Main Course
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Pan-Fry, Prepared in Advance
OCCASION/HOLIDAY
Backyard BBQ, Casual Dinner, Cinco de Mayo, Picnic, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free, Healthy, High Fibre, Low Fat, Quick & Easy
DISH TYPE
Hamburger
INGREDIENTS
- ¼ cup corn kernels (fresh or frozen, thawed)
- ¼ cup mashed black beans
- 1 tbsp breadcrumbs (gluten-free if needed)
- ½ tsp chilli powder
- Salt to taste
- 1 tsp olive oil (for pan-frying)
FULL NUTRITIONAL INFORMATION
- Calories: 275.5 kcal
- Saturated Fat: 1 g
- Sugar: 2.7 g
- Fiber: 9.2 g
- Calcium: 78.4 mg
- Potassium: 854.7 mg
- Fat: 6.2 g
- Carbohydrate: 44.9 g
- Sodium: 224.1 mg
- Protein: 12.8 g
- Iron: 3.2 mg
PREPARATION
- Mash The Black Beans: In a mixing bowl, mash the black beans until mostly smooth, with some texture remaining.
- Add Corn And Seasoning: Stir in the corn kernels, chilli powder and salt. Mix well to combine.
- Incorporate Breadcrumbs: Add the breadcrumbs and stir until the mixture becomes thick and easy to mould.
- Rest The Mixture: Let the mixture rest for 3–5 minutes to allow the breadcrumbs to absorb excess moisture.
- Shape The Patty: Form the mixture into a single patty using your hands. If it’s too loose, add a touch more breadcrumbs.
- Pan-Fry The Burger: Heat olive oil in a non-stick pan over medium heat. Cook the patty for 3–4 minutes on each side until golden and crisp.
- Serve Hot: Enjoy in a toasted bun, lettuce wrap or over a salad with your favourite toppings.
PREP TIME
6 minutes
COOKING TIME
8 minutes
TIPS
- Drain Beans Thoroughly: Excess water can make the burger fall apart. Pat beans dry before mashing.
- Use Soft Breadcrumbs: They help absorb moisture and keep the texture light.
- Let It Sit: Resting allows the breadcrumbs to bind the ingredients properly.
- Add Oil Lightly: A small amount of oil helps crisp the outside without making it greasy.
- Flip Gently: Use a flat spatula and turn the burger slowly to avoid breaking it.
VARIATIONS
- Herb Boost: Add fresh coriander or parsley for brightness.
- Cheesy Touch: Stir in 1 tbsp nutritional yeast for umami depth.
- Citrus Kick: Add ¼ tsp lime zest or a dash of juice for tang.
- Smoky Flavour: Swap chilli powder for smoked paprika or chipotle.
- Extra Protein: Include a tsp of flaxseed meal or hemp seeds.
- Baking Option: Bake at 180°C (350°F) for 20 minutes and flip halfway for a lighter version.
PREPPING AND STORAGE
- Make Ahead: Prepare the mixture and refrigerate up to 24 hours before cooking.
- Refrigerate Leftovers: Store cooked patties in the fridge for up to 3 days in an airtight container.
- Freeze Uncooked Patties: Shape and layer them between parchment paper and freeze them in a container. Use within 1 month.
- Reheating: Reheat in a skillet or oven for best texture. Avoid microwaving, which may soften the crust.