Black Bean Roasted Corn Cheddar Melt Burgers
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 burgers or 12 to 15 sliders
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Course
Main Course
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Cuisine
American
Black Bean Roasted Corn Cheddar Melt Burgers
Description
This recipe starts by roasting fresh corn either in the oven or on the grill and then slicing it off the cob. The corn is combined with mashed black beans, diced onion or shallot, bell pepper, minced garlic, and seasoned bread crumbs for binding. Smoked paprika and ground cumin provide warmth and depth, while BBQ sauce and Worcestershire sauce enhance the savory flavor.
The mixture is formed into patties and baked, allowing flavors to meld and the structure to firm up. Sharp cheddar cheese slices are melted on top near the end of baking to add a creamy, tangy finish. The burgers are served on toasted buns and garnished with microgreens or spring greens for freshness and color contrast.
This burger offers a satisfying mix of textures from roasted corn kernels, mashed beans, and melted cheese. Roasting the corn adds a subtle sweetness and smokiness that complements the spices. These patties suit a casual meal or vegetarian barbecue option.
Ingredients
- 2 corn on the cob
- 1 tablespoon olive oil
- 1 onion diced, or shallot
- 1 bell pepper diced
- 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 2 black beans drained and rinsed
- ½ cup seasoned bread crumbs
- 1 teaspoon smoked paprika
- ½ teaspoon cumin ground
- 2 tablespoons BBQ sauce
- 1 tablespoons Worcestershire sauce
- 2 egg lightly beaten, large
- cheddar cheese for serving, sharp, slices
- Buns for serving, toasted
- microgreens for serving, or spring greens
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.
User Reviews
Overall Rating
5
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