Many of you have been asking for an easy summer burger recipe. We are happy to report that this one fits the bill and more! Created for Food52 by our friend Gena Hamshaw of The Full Helping, this recipe comes together fast with pre-cooked Flourist Black Beans.
We served these Black Bean Burgers with toasted Brioche Buns, veggie spread, pickled onions, and lettuce, but feel free to use whatever toppings you want!
Black Bean Burgers
~ from Food52
1 small onion, chopped
1 clove garlic, minced
1 tbsp olive oil
3 cups cooked Flourist Black Beans, divided
1 1/2 tsp cumin powder
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp salt
2/3 cup quick cooked oats or breadcrumbs
3/4 cup fresh or frozen (and thawed) corn kernels
Black pepper or red pepper flakes, to taste
Heat a sauté pan on medium heat, add olive oil and heat through. Add onions and sauté until soft, approximately 3 minutes (if it starts browning too quickly, turn the heat to medium-low). Add garlic and continue sautéing until golden and soft.
Add 2 cups Flourist Black Beans, cumin, smoked paprika, chili powder, salt and pepper to taste. Stir together until everything is warmed through.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a food processor, pulse oats a few times. Add bean mixture and process together until everything is well combined but there is still texture remaining. Transfer to a mixing bowl and add the last 1 cup of Flourist Black Beans and corn, mix well together with your hands. If the mixture is too mushy or wet, add more oats or breadcrumbs. Taste and adjust seasoning as necessary.
Shape mixture into 4-6 patties, depending on what size you prefer. Transfer to the prepared baking sheet and bake for 30-35 minutes or until golden, flipping halfway through. Alternatively, you can also cook them on the grill (chill for 30 minutes beforehand) or pan fry with olive oil.