Vegetarian Black Bean Burgers

Home economics was easily my favorite class in high school. There were three levels of class to choose from starting with the basics of cooking, then moving to international cooking, and finally more complicated activities like cake decorating. This recipe comes from my first year of home ec. and it was one that I was super excited to try out! I remember nearly everyone else in the class being leery to try vegetarian food. The great thing about this recipe is that there aren’t a lot of ingredients involved and the burgers are quick to make!



This is what I call ballin’ on a budget. Off brand food for days, but it tastes just as fine!

  • 1-15 oz. can black beans
  • 1/3 cup whole kernel corn (I used frozen, but fresh or canned will also work)
  • 1/4 cup thick and chunky salsa
  • 1/8 tsp. garlic powder
  • 1/8 tsp. black pepper
  • 1/4 tsp. salt
  • 3/4 cup unseasoned dry bread crumbs (or two slices of bread)
  • 1 egg, lightly beaten
  • 4-6 hamburger buns (optional)

Drain and rinse the black beans in a colander.


In a large bowl, mash the beans. Add the corn, salsa, garlic powder, pepper, salt, and mix well. Add the bread crumbs and egg to the mixture and mix well.


Form the mixture into round patties. I was able to get five patties out of the mixture but it of course depends on the size you want them. The patties are delicious on their own and I opted out of eating them on a hamburger bun, so I made them a little smaller than normal.

Lightly spray a large skillet with cooking spray and turn the heat to medium-high. Add the patties and cook 3-5 minutes on each side or until the patties are browned.


Once the burgers are done, serve them with or without hamburger buns and add any toppings you’d like! I added sour cream and cheese to mine and they were delicious!


This is sure to become a weeknight staple for those of you who like vegetarian food and don’t like to hassle with tough recipes. Enjoy!


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