Roasted Corn and Black Bean Cheddar Melt Burgers.
These black bean corn burgers are summer perfection! Roasted corn, bell peppers and black beans come together for the best burger ever!
These burgers are summer on a bun!
Seriously. These are one of my favorite weeknight meals because they are so versatile. The flavor screams summer garden and warm weather. The texture is fabulous. And you can eat them on a bun, in a wrap, on a salad, by themselves with lots of dip… as you can see, the options are endless!
That’s my favorite kind of meal, obviously.
If you have a copy of Everyday Dinners, then you know that our most favorite black bean burger recipe is inside the burger. And it’s actually baked! Yes, baked in the oven – not done in a skillet or on the grill.
Now of course, you CAN do them in a skillet or on the grill. That works too! But something about the ease of baking them is just amazing.
I took the recipe and used some of the base to make these roasted corn and black bean burgers. I was inspired after we went to a local burger restaurant a few weeks ago and saw their corn and black bean burger on the menu. And I knew I had HAD to try it with my favorite black bean burger recipe. As a huge corn lover, I thought it would be perfect (I was right) and couldn’t wait to give my black bean recipe a summer lift!
These black bean burgers have the roasted corn and bell peppers diced up and mashed inside. The key to great texture is making sure to mash about half of the beans coarsely and leaving the rest whole. The corn and peppers also add a great bite.
You seriously won’t BELIEVE how fast these come together. I love to add in some BBQ sauce, garlic, breadcrumbs and lots of seasonings to make the flavor pop. I’ve used leftovers of these on top of grain bowls, I’ve crumbled them in salads and I’ve even used them for patty melts.
They are absolutely wonderful!
The thing is, I do have another veggie burger here on the blog that we adore.
I have shared my ultimate absolutely favorite veggie burger here – and it is a major HIT. That has not changed. That veggie burger is incredible – quite possibly the best one I’ve ever tasted. It is also a ton of work and so high maintenance. It’s not a burger I could ever make every week or anything – because it takes a ton of prep.
And more importantly, it’s not fully bean based! There are beans in it, but there are SO many other things that bring it together so it doesn’t seem like a black bean burger.
So enter these: these burgers are more of a classic summer black bean burger, with corn and peppers, and they come together FAST. You don’t have to prep much ahead of time. You can throw them together and have them made for dinner or lunch and be good to go.
One these burgers are cooked, I love to melt sharp cheddar on top. I’ve never met a burger that doesn’t want cheese and these are no exception! I also will sometimes do a spread of some sort – either my house sauce, garlic herb mayo, maybe even ketchup.
Throw on some greens (I love arugula microgreens with their peppery bite) and then I top everything with pickled onions. A fluffy bun gives the burger a warm hug and it’s a serious delightful meal! I mean, check out that texture!
Black Bean Corn Burgers
Black Bean Roasted Corn Cheddar Melt Burgers
- 2 ears corn on the cob
- 1 tablespoon olive oil
- 1 shallot, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- kosher salt and pepper
- 2 cans black beans, drained and rinsed
- ½ cup seasoned bread crumbs
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 2 tablespoons BBQ sauce
- 1 tablespoons worcestershire sauce
- 2 large eggs, lightly beaten
- sharp cheddar slices, for serving
- toasted buns, for serving
- microgreens or spring greens, for serving
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper for the burgers. Place the ears of corn on a separate baking sheet.
- Brush the corn with melted butter or olive oil. Season with salt and pepper. Stick the corn in the oven and roast for 15 to 20 minutes. Slice it off the cob once finished. You can also grill the corn if you wish. You can also just use regular corn - whether it’s sliced fresh from the cob or cooked in a steamfresh bag. Reduce the oven heat to 350 degrees F when the corn is done.
- While the corn is roasting, heat a skillet over medium-low heat and add the olive oil. Add the shallot, pepper, garlic, a pinch of salt and pepper and cook until softened, about 5 minutes. Turn off the heat.
- Place three quarters of the black beans in a large bowl and mash them with a fork or a potato masher. Add the rest of the black beans, the corn, the shallot/pepper mixture, the bread crumbs, paprika and cumin. Stir to combine. Stir in the BBQ sauce, worcestershire sauce and eggs. Form the mixture into patties. Place each patty on the parchment paper. If desired, you can give each a little spritz of olive oil so the tops crisp up.
- Bake for 12 minutes. Gently flip (use a spatula and your hand to flip!) and bake for 12 to 15 minutes more. A minute or so before they are done, top with cheddar and let it melt in the oven. Serve immediately on buns with pickled onions and your favorite spread.