📖 Instructions

1. Prepare the Black Beans: If using dried black beans, soak them overnight, then cook until tender. If using canned, rinse and drain thoroughly. this is really important or you will have mushy burgers.
2. Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper; cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant. Don't let the garlic burn!
3. Combine Ingredients: In a large mixing bowl, combine the cooked black beans, sautéed vegetables, corn, lime juice, cilantro, breadcrumbs, cumin, chili powder, and salt. Mash the mixture slightly with a fork or potato masher, leaving some beans whole for texture. I always prefer this method instead of pureeing everything.
4. Process in Food Processor (Optional): For a smoother texture, pulse the mixture in a food processor a few times. Be careful not to over-process; you want some texture remaining. this step makes a big difference for the final burger structure.
5. Form the Patties: Shape the mixture into patties about ½ inch thick. Make sure they are firm enough to hold their shape. If the mixture is too sticky, chill it in the refrigerator for 30 minutes before forming patties. I use a burger press to get uniform patties.
6. Cook the Burgers: Heat a skillet or grill pan over medium heat. Brush with olive oil. Cook the patties for about 5-7 minutes per side, or until heated through and slightly browned. Be gentle when flipping the burgers to avoid breaking them.
7. Serve: Serve the burgers on buns with your favorite toppings such as avocado, salsa, lettuce, tomato, and a dollop of Greek yogurt or vegan mayo. A side of sweet potato fries complements them perfectly.