This recipe comes to you from Virginia. Feel free to mix and mingle the amount of beans and corn. The kids LOVED these as cheeseburgers.
This is a great second-use of black beans you have already cooked or stewed (see other recipes for cooking black beans).
Ingredients
- 2 tablespoons olive oil, plus more for frying
- 1 small onion, cut into 1/4-inch dice
- 1 large garlic clove, minced
- 1/2 cup of diced bell pepper
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground curry
- 1/4 teaspoon cayenne
- 2 1/2 cups of cooked organic black beans, drained
- 1 cup of drained sweet corn
- 1 1/2 cups plain dry bread crumbs
- Kosher salt and freshly ground pepper
- 1/3 cup all-purpose flour
- 3 large eggs, beaten
- 6 hamburger buns
- 6 slices of sharp cheddar
- lettuce, tomato, pickle, and other fixings, for serving
-Prep/Cook Time-
35 min
-Cook Type-
Skillet
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Instructions
- Saute onions or if you prefer more spice, keep them fresh.
- Mix diced olive oil with onion, garlic, and bell pepper together with seasonings.
- Add black beans and corn to the mix and stir.
- Add bread crumbs to the veggie, bean, and spice mixture and mix together until evenly distributed.
- On the side, beat eggs together into a consistent mixture and hold.
- Pour eggs over top of top of everything and stir until even and becomes sticky throughout.
- Add olive oil to the stove-top pan and turn flame to low-medium.
- Form the mixture into patties and season with salt and pepper.
- Saute or fry on each side approximately 3-5 minutes until crispy brown. The outside will be crispy with the center a little softer. Add cheese on top to melt over burgers.
- Serve up on hamburger buns with your favorite fixings!
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