These black bean corn burgers capture the best of summer: roasted corn, colorful bell peppers, and hearty black beans combine for an irresistible burger.
These are summer on a bun—bright, flavorful, and easy to make.
They’re one of my favorite weeknight meals because they’re so versatile. The flavor tastes like a garden in peak season, the texture is satisfying, and you can serve them many ways: on a bun, in a wrap, crumbled over a salad, or on their own with plenty of dipping sauce. The options are endless.
About the method
My favorite black bean burger base is simple and forgiving—traditionally baked in the oven for ease and consistent texture, though you can also pan-sear or grill them if you prefer. Baking keeps things hands-off and makes the process quick and low-maintenance.
For these summer-ready burgers I added roasted corn and diced bell peppers to the mix. The trick for great texture is to mash about three quarters of the beans coarsely while leaving the rest whole, so the patties hold together but still have body. The sweet roasted corn and crunchy peppers give each bite a bright contrast.
These come together quickly. I like to add BBQ sauce, garlic, seasoned breadcrumbs, and a blend of spices—smoked paprika and cumin—to deepen the flavor. Leftovers are great on grain bowls, in salads, or for patty melts.
Why you’ll love them
Unlike more elaborate veggie burgers that can be labor-intensive and contain many non-bean elements, these are a straightforward black bean burger with a summery twist. They’re the kind of recipe you can pull together without much advance prep and have on the table quickly.
When the burgers are hot from the oven I often top them with a slice of sharp cheddar so it melts into the patty. A smear of a favorite sauce—garlic-herb mayo, a tangy house sauce, or even ketchup—adds extra richness. Finish with peppery greens like arugula or microgreens and some pickled onions for brightness. A toasted, fluffy bun completes the perfect bite.
The texture is everything: crisped edges, tender interior, pops of corn and pepper, and melty cheese make these a summer favorite.
Black Bean Corn Burgers
Black Bean Roasted Corn Cheddar Melt Burgers
Ingredients
- 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
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment for the burgers and place the ears of corn on a separate sheet.
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Brush the corn with melted butter or olive oil and season with salt and pepper. Roast for 15–20 minutes, then slice the kernels from the cob. (You can grill the corn or use pre-cooked corn if you prefer.) Reduce oven heat to 350°F when the corn is done.
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While the corn roasts, heat the olive oil in a skillet over medium-low. Add the diced shallot, bell pepper, minced garlic, and a pinch of salt and pepper. Cook until softened, about 4–5 minutes, then remove from heat.
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In a large bowl, place three quarters of the black beans and mash them coarsely with a fork or potato masher. Add the remaining whole beans, roasted corn, the shallot and pepper mixture, breadcrumbs, smoked paprika, and cumin. Stir to combine. Add the BBQ sauce, Worcestershire sauce, and beaten eggs, mixing until evenly incorporated. Form into patties and place on the prepared parchment-lined sheet. Lightly spray or brush the tops with oil if you want crisper edges.
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Bake for 12 minutes, carefully flip each patty, and bake another 12–15 minutes. A minute or two before they finish, top with cheddar to melt. Serve immediately on toasted buns with microgreens, pickled onions, and your favorite spread.
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