Corn and Black Bean Veggie Burgers

Corn and Black Bean Veggie Burgers

SERVINGS

2

PREP TIME

15 Min

COOK TIME

10 Min

These delicious, skillet-seared black bean and corn burgers are a satisfying easy-to-make-in-minutes meal from just a few pantry ingredients. Our Niblets corn gives them extra flavor, crunch, and vegetable goodness. Serve them on a toasted bun with our special sauce, pickles, lettuce and sliced red onion.
FEATURED PRODUCTS
Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn
WHERE TO BUY
Corn and Black Bean Veggie Burgers

FULL RECIPE

Serving Size: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

Lists of ingredients:

  • For Burgers
    ¼ cup black beans, drained, rinsed, divided
    ½ cup cooked brown rice, cooled to room temperature
    ½ teaspoon cumin
    ½ teaspoon chili powder
    1 medium egg
    ¼ cip panko breadcrumsb
    1 can (7 ounces) Green Giant® Steam Crisp® Niblets® Corn, drained
    Cooking oil, for greasing skillet

    For Special Sauce
    ¼ cup mayonnaise
    2 Tablespoons ketchup
    1 Tablespoon mustard
    1 teaspoon horseradish

    For Serving
    2 sesame seed buns
    Leafy lettuce
    Sliced pickles
    Sliced red onion

STEPS

1 In a food processor, combine black beans, rice, cumin, and chili powder. Pulse until well chopped. Add egg and pulse a few more times until evenly moistened.
2 Transfer to a mixing bowl. Stir in panko breadcrumbs and corn. Form into two patties.
3 Lightly grease a large skillet with cooking oil and heat over medium. Add burger patties to hot pan and cook 4 minutes on each side.
4 While burgers cook, stir together ingredients for special sauce in small bowl.
5 Serve burgers hot on sesame seed buns with lettuce, onion, pickles and special sauce.

TIPS & TRICKS

If you’re wondering how to make a veggie burger with just the right texture, the key is to puree the black beans with the rice and spices. Then add in the whole corn and panko breadcrumbs to help bind the patty mixture together.

To make Corn and Black Bean Veggie Cheeseburgers, top the patties with a slice of your favorite cheese or vegan cheese just before you take them out of the skillet; cover with a lid for a minute to melt the cheese before transferring the patties to the buns.

Serving Size: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

  • For Burgers
    ¼ cup black beans, drained, rinsed, divided
    ½ cup cooked brown rice, cooled to room temperature
    ½ teaspoon cumin
    ½ teaspoon chili powder
    1 medium egg
    ¼ cip panko breadcrumsb
    1 can (7 ounces) Green Giant® Steam Crisp® Niblets® Corn, drained
    Cooking oil, for greasing skillet

    For Special Sauce
    ¼ cup mayonnaise
    2 Tablespoons ketchup
    1 Tablespoon mustard
    1 teaspoon horseradish

    For Serving
    2 sesame seed buns
    Leafy lettuce
    Sliced pickles
    Sliced red onion

1 In a food processor, combine black beans, rice, cumin, and chili powder. Pulse until well chopped. Add egg and pulse a few more times until evenly moistened.
2 Transfer to a mixing bowl. Stir in panko breadcrumbs and corn. Form into two patties.
3 Lightly grease a large skillet with cooking oil and heat over medium. Add burger patties to hot pan and cook 4 minutes on each side.
4 While burgers cook, stir together ingredients for special sauce in small bowl.
5 Serve burgers hot on sesame seed buns with lettuce, onion, pickles and special sauce.

Tips & Tricks

If you’re wondering how to make a veggie burger with just the right texture, the key is to puree the black beans with the rice and spices. Then add in the whole corn and panko breadcrumbs to help bind the patty mixture together.

To make Corn and Black Bean Veggie Cheeseburgers, top the patties with a slice of your favorite cheese or vegan cheese just before you take them out of the skillet; cover with a lid for a minute to melt the cheese before transferring the patties to the buns.

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