Black Bean Roasted Corn Cheddar Melt Burgers

Name: Black Bean Roasted Corn Cheddar Melt Burgers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 burgers or 12 to 15 sliders
Ingredients: 2 ears Corn on the Cob; 1 tablespoon olive oil; 1 shallot; 1 bell pepper; 2 garlic cloves; kosher salt and pepper; 2 cans black beans; ½ cup seasoned bread crumbs; 1 teaspoon smoked paprika; ½ teaspoon ground cumin; 2 tablespoons BBQ sauce; 1 tablespoons Worcestershire sauce; 2 large eggs; sharp cheddar slices; toasted buns; microgreens or spring greens

User Reviews

5.0

108 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
8 burgers or 12 to 15 sliders
Course
Main Course
Cuisine
American

Black Bean Roasted Corn Cheddar Melt Burgers

Kian Mendoza

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These black bean corn burgers are summer perfection! Roasted corn, bell peppers and black beans come together for the best burger ever!

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Ingredients

Servings

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

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Instructions

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.