These corn and black bean burgers are baked, not fried! Moist and flavorful, they can be served on toasted buns or in lettuce leaves with your favorite toppings. They’re especially delicious with the simple chipotle mayo sauce.
2 cans (15 oz. each) black beans, drained
3/4 cup old-fashioned rolled oats
1 can (11 oz.) Del Monte® Summer Crisp® Golden Sweet Corn or No Salt Added Golden Sweet
Corn, drained
2 Tbsp. vegetable oil
3/4 cup finely diced red onion
3/4 cup shredded carrot
3 cloves garlic, minced
1 tsp. cumin
1 tsp. chili powder
1 tsp. kosher salt
1/3 cup vegan or regular mayonnaise, optional
1 Tbsp. adobo sauce from canned chipotles in adobo sauce, optional
6 toasted burger buns or large lettuce leaves
Lettuce
Tomato
Vegan or regular cheddar or pepper jack cheese
Avocado or guacamole
Pickled red onion
Pickled jalapeños
Set an oven rack to the middle position and heat oven to 400°F. Line a baking sheet with foil and coat with nonstick cooking spray. Place beans, oats and half of corn in a food processor; pulse until ingredients have mostly broken down and begun sticking together, about 20 pulses. Transfer to a large bowl.
Heat oil in large nonstick skillet over medium-high heat. Add onion and carrot and cook about 4 minutes until starting to soften. Add garlic, cumin, chili powder and salt and cook about 1 minute until fragrant. Transfer to bowl along with remaining corn and stir until combined.
For each burger, scoop about 3/4 cup black bean mixture and form into a 3 1/2 to 4-inch patty, using hands lightly dampened with water. Place burgers on the prepared baking sheet and spray tops with nonstick cooking spray. Bake 20 minutes, adding cheese during last 3 minutes of cooking, if desired. While burgers bake, stir mayonnaise and adobo sauce together, if using.