Best 7 Spicy Black Bean And Corn Burgers Recipes

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Are you longing for a scrumptious and flavorful meal that packs a spicy punch? Look no further than our comprehensive guide to the best spicy black bean and corn burger recipes. Whether you prefer a classic approach or a creative twist, our curated collection offers a delectable array of options tailored to suit your taste buds. Embark on a culinary adventure as we unveil a world of mouthwatering flavors, providing you with all the essential information you need to create the perfect spicy black bean and corn burger that will tantalize your senses and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEAN & CORN BURGERS RECIPE BY TASTY



Black Bean & Corn Burgers Recipe by Tasty image

Here's what you need: black beans, brown rice, corn, garlic powder, chili powder, egg, salt, black pepper, seasoned bread crumbs, canola oil, pepper jack cheese, tomato, red onion, avocado, pico de gallo

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

15 oz black beans, 1 can, drained, rinsed
½ cup brown rice, cooked
1 cup corn
½ teaspoon garlic powder
1 teaspoon chili powder
1 egg
salt, to taste
black pepper, to taste
⅓ cup seasoned bread crumbs
canola oil
4 slices pepper jack cheese
tomato
red onion
avocado
pico de gallo

Steps:

  • In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
  • Once mashed, add the bread crumbs and mix to combine.
  • Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
  • In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
  • Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
  • Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 61 grams, Fat 17 grams, Fiber 10 grams, Protein 19 grams, Sugar 3 grams

SPICY BLACK BEAN AND CORN BURGERS



Spicy Black Bean and Corn Burgers image

This is a recipe I received from a friend that I have revised to suit our tastes. A spicy and delicious change from regular hamburgers!

Provided by Grumpy's Honeybunch

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
½ red bell pepper, diced
1 ear corn, kernels cut from cob
1 (15 ounce) can black beans, drained and rinsed
½ cup plain bread crumbs
4 teaspoons chili powder
1 tablespoon minced fresh cilantro
½ teaspoon ground cumin
½ teaspoon salt
½ cup all-purpose flour, or as needed
1 tablespoon olive oil, or as needed

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
  • Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour.
  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 48.6 g, Fat 8.8 g, Fiber 10.8 g, Protein 11.5 g, SaturatedFat 1.3 g, Sodium 830.5 mg, Sugar 3.3 g

SPICY BLACK BEAN AND CORN TACOS



Spicy Black Bean and Corn Tacos image

Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Vegetarian     Taco     Bean     Corn     Hazelnut     Cilantro     Avocado     Dinner     Summer

Yield 4 servings

Number Of Ingredients 15

1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 teaspoon crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tablespoons olive oil, divided
5 tablespoons fresh lime juice, divided, plus lime wedges for serving
1 1/4 teaspoons kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tablespoon ground cumin
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced

Steps:

  • Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
  • Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
  • Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
  • Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
  • Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
  • Do Ahead
  • Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.

SPICY BLACK BEAN BURGERS



Spicy Black Bean Burgers image

Super yummy and simple black bean burgers with a spicy jalapeno twist!

Provided by kath

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 30m

Yield 4

Number Of Ingredients 11

1 egg
1 ½ tablespoons ground cumin
1 tablespoon chili powder
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 (16 ounce) can black beans, rinsed and drained
1 jalapeno pepper, minced
1 cup canned whole kernel corn, drained
3 cloves garlic, minced
½ cup bread crumbs
½ cup whole wheat flour
2 tablespoons vegetable oil

Steps:

  • Whisk egg, cumin, chili powder, and chile-garlic sauce together in a bowl.
  • Mash black beans in a separate bowl until they reach a paste-like consistency.
  • Stir jalapeno pepper, corn, and garlic through the black bean paste.
  • Mix the egg mixture into the black bean mixture.
  • Scatter the bread crumbs over the black bean mixture; mix with your hands to evenly incorporate.
  • Form the resulting mixture into 4 patties.
  • Pour flour into the bottom of a shallow dish; coat the patties in the flour to help them hold shape.
  • Heat vegetable oil in a skillet over medium heat. Cook the patties in hot oil until cooked through, about 5 minutes per side.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 50.4 g, Cholesterol 46.5 mg, Fat 10.6 g, Fiber 12.2 g, Protein 14.2 g, SaturatedFat 1.9 g, Sodium 756.5 mg, Sugar 2.6 g

SPICY BLACK BEAN BURGERS



Spicy Black Bean Burgers image

I tried this recipe after finding it on the internet, hoping to convince my family to eat vegetarian every now and then. It worked! It worked so well, they didn't even know there wasn't any meat in their burgers! This is nice and spicy and gets a lovely crust on it. This is vegetarian and vegan. You don't even need to serve it on a bun if you like! If you don't mind the cheese, it's great with a little shredded cheddar on top. Prep time includes 2 hours chilling.

Provided by Charmie777

Categories     Beans

Time 2h10m

Yield 4 Burgers, 4 serving(s)

Number Of Ingredients 14

1/2 yellow onion, chopped
1 jalapeno, seeded and chopped
3 garlic cloves
1 (14 1/2 ounce) can black beans, drained
1/2 cup plus 2 tablespoons rolled oats
1/2-1 cup corn (fresh, frozen or canned)
1 green onion, thinly sliced
2 teaspoons cumin
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
1/4 cup plain breadcrumbs
salt and pepper
3 tablespoons vegetable oil
4 hamburger buns

Steps:

  • Place onion, jalapeno and garlic in a food processor and pulse 5 or 6 times.
  • Add beans, oats, corn, green onion, cumin, curry powder, and cayenne. Season with salt and pepper and pulse 8 times. Scrape downs sides of the bowl and pulse an additional 5 to 8 times (depending on desired texture).
  • Place mixture into a mixing bowl, cover with plastic wrap and place in the refrigerator for at least two hours.
  • Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings.
  • Pour oil into a heavy bottom skillet and place over medium. Form mixture into four equal patties. Cook patties for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.
  • Remove patties from heat and place onto burger buns. Assemble burger with toppings and condiments of your choice and serve.

Nutrition Facts : Calories 407.2, Fat 14.1, SaturatedFat 2.2, Sodium 260.5, Carbohydrate 57.7, Fiber 9.8, Sugar 4.9, Protein 14.2

SPICY CORN AND BLACK BEANS



Spicy Corn and Black Beans image

Sometimes I want to serve something other than Mexican rice with Mexican food. This is what I usually turn to. I like the color contrast, especially when served with red enchiladas.

Provided by Ginny Sue

Categories     Black Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon oil
1/2 cup chopped onion
1 (11 ounce) can corn
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can chopped green chilies
1 teaspoon cumin
1/8 teaspoon crushed red pepper flakes (or more if you like it extra spicy)

Steps:

  • Heat oil in a large saucepan.
  • Add onion and cook until onion is softened.
  • Add remaining ingredients and cook until thoroughly heated, stirring frequently.

BLACK BEAN-CORN BURGER



Black Bean-Corn Burger image

Provided by Marge Perry

Categories     Sandwich     Bean     Vegetarian     High Fiber     Backyard BBQ     Dinner     Lunch     Corn     Spinach     Spring     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 16

1 can (15 ounce) low-sodium black beans, rinsed and drained
3/4 cup corn, thawed if frozen
1/2 red bell pepper, cut into 1/4-inch dice
1/4 cup whole-wheat breadcrumbs
1/4 cup chopped fresh cilantro
3 large egg whites, lightly beaten
1 tablespoon chopped chipotle chile in adobo
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 tablespoon plus 1 teaspoon olive oil, divided
8 cups baby spinach
Pinch of nutmeg
1/2 avocado, mashed
1/3 cup reduced-fat sour cream
1 teaspoon fresh lime juice
4 whole-wheat hamburger buns, split

Steps:

  • In a bowl, combine beans, corn, bell pepper, breadcrumbs, cilantro, egg whites, chipotle, oregano and cumin. Form bean mixture into four 3/4-inch-thick patties. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook patties, turning once, until browned, 5 minutes per side; remove from pan. In same skillet, sauté spinach in remaining 1 teaspoon oil over medium-high heat until wilted, 3 minutes; season with nutmeg and salt and freshly ground black pepper. In another bowl, mix avocado with sour cream and juice. Place 1/4 of cooked spinach on bottom of each bun, then 1 burger and 1/4 avocado mixture. Top with other bun half.

Tips:

  • For a crispier burger, cook it in a non-stick skillet over medium heat until golden brown and cooked through. Alternatively, you can bake the burgers in a preheated oven at 375°F for 15-20 minutes, flipping them halfway through cooking.
  • To make the burgers ahead of time, form the patties and place them on a baking sheet lined with parchment paper. Freeze for up to 3 months. When ready to cook, thaw the patties overnight in the refrigerator or at room temperature for 30 minutes before cooking.
  • Serve the burgers on their own or with your favorite toppings, such as guacamole, sour cream, salsa, or cheese. You can also use the burgers as a filling for tacos or burritos.

Conclusion:

These Spicy Black Bean and Corn Burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with protein and fiber, and they are also a good source of vitamins and minerals. They are perfect for a quick and easy weeknight meal, and they can be customized to your liking by adding different toppings or seasonings. So next time you are looking for a healthier burger option, give these Spicy Black Bean and Corn Burgers a try. You won't be disappointed!

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