Black beans and corn are the all-star ingredients that make up these vegan and gluten-free patties. Try these black bean and corn burgers for a delicious plant-based meal!
Brace yourself, there’s a new veggie burger on the block and it is delicious.
Southwestern spices make this veggie burger patty flavorful and bold. This black bean and corn veggie burger recipe is next level when paired with chipotle crema.
Is your mouth salivating yet?
Ingredients in black bean and corn burgers
- Black beans
- Brown rice
- Oat flour (can substitute with all-purpose flour or breadcrumbs)
- Flax meal
Gather all your favorite burger fixings like lettuce, tomato, red onion, and avocado to make a magnificent vegan burger!
How to make oat flour
Oat flour is simply ground up oats. It’s a great GF filler in veggie burgers and a healthy alternative to flour.
How to make black bean and corn burgers
- Add all the ingredients into a large mixing bowl
- Use a potato masher to mash and blend all the ingredients together
Once all the ingredients are incorporated, use a 1/3 scoop to form patties. Transfer to a baking sheet and get ready to bake.
Tip: You can add all the ingredients to a food processor and pulse until smooth instead of following the potato masher method.
This recipe yields 6 patties using the 1/3 scoop. Bake for 30 minutes; 20 on one side and 10 on another until light golden brown.
Note: The veggie burger mixture should be sticky but stay together. If the mixture is too liquidy, add some more oat flour or flax meal. If it’s too firm, add a small amount of water until desired consistency is reached.
What to eat with veggie burgers:
- Sweet potato fries
- Pasta salad
- Green salad
- Omit the bun for a low-carb option and eat on top of a large salad or grain bowl
Can you freeze cooked veggie burgers?
Yes! Veggie burgers are an awesome freezer-friendly food. Store in the freezer and heat up in the microwave or oven when ready to eat.
This recipe is perfect for meal prepping. You can make a big batch and store any leftovers in the fridge or freezer.
There are tons of veggie burgers out there in the freezer section, but making veggie burgers from scratch is so easy to do! Store them in the freezer like you would with a store-bought variety for a healthy vegan meal always on hand.
If you tried this vegan black bean and corn veggie burger recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Black Bean and Corn BurgersPrint Recipe Pin Recipe
Black Bean and Corn Burgers:
- 1 14.5-ounce can black beans rinsed and drained
- 1/4 cup cooked brown rice
- 1 cup frozen corn
- 1/3 cup fresh cilantro chopped
- 1/3 cup oat flour can substitute with all-purpose or whole wheat
- 1-1/2 Tablespoon ground flax seed
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- hamburger buns
- red onion
- 2 Tablespoons vegan mayonnaise
- 1 teaspoon adobo sauce from can of chipotles
- 1/4 lime juiced
- pinch salt
- Preheat oven to 350 degrees Fahrenheit.
- Make oat flour: Process oats in a food processor or spice grinder until flour-like consistency.
- Add to mixing bowl along with rest of the veggie burger ingredients.
- Use a potato masher and smash black beans and rice. Mix until all the ingredients are fully incorporated. The mixture should be sticky and dough-like. If the mixture is too liquidy, add more ground flaxseed or oat flour. If too firm, add a small amount of water.
- Using a 1/3 cup, scoop veggie burger mixture and form into patties using hands. Transfer to a baking sheet.
- Bake for 20 minutes, flip, and bake for an additional 10 minutes.
Make Chipotle Crema:
- Add all ingredients to small mixing bowl and mix well. Add more adobo sauce for heat, or lime juice for more acidity.
- Add veggie burger and desired toppings to a hamburger bun. Enjoy! Veggie burgers keep in the fridge for about 1 week or in the freezer for up to 6 months.
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