Southwest Black Bean and Corn Burger

We love a good, hearty, meaty burger just as much as the next girl. But sometimes, we just really want a little something different. So our Southwest Black Bean and Corn Burger is just the answer!

Not Mushy, not crumbly, full of flavor and nice spicy kick!

Summertime is the best time to grill out and try some new, fun burger recipes. We love this Spicy Southwest Burger made with black beans and corn! It's perfect, and the best part is that it doesn't get mushy or crumbly! Top with some nacho-cashew-cheese, sliced avocado and some garden-fresh pico alongside some oven-baked sweet potato fries. 

INGREDIENTS

• 1 small yellow onion, chopped
• 1 clove garlic, minced
• 1/2 red bell pepper diced small
• 1 small jalapeño- minced (seeds removed if you like it less hot)
• 1 tablespoon olive oil
• 3 cups (or 2 cans) cooked black beans, divided
• 1 1/2 teaspoons cumin powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• Black pepper or red pepper flakes, to taste
• 2/3 cup organic panko crumbs, plus extra as needed
• 3/4 cup fresh (or frozen and thawed) corn

INSTRUCTIONS

1. Sauté onion, garlic, jalepeno and red pepper in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
2. Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, and pepper to taste. Stir in the sauté pan till all is warm.
3. Preheat your oven to 350° F.
4. Add the panko crumbs to food processor. Add the onion, garlic, peppers and bean mixture. Process everything together, until it's well combined but still has texture- not too mushy.
5. Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more panko crumbs.
6. Shape mixture into four large or six smaller patties. Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. Alternately, you can chill them for twenty minutes before transferring them to a grill and cooking through. You can also pan fry them in olive oil until golden on each side, about 4 minutes per side on medum low.