Spicy Black Bean & Corn Fusion Burgers
Friday-night burger cravings, meet your new freezer favourite. These black bean and corn patties bring smoky spice, a little chilli heat, and crisp golden edges, with crushed cornflakes giving the mixture extra bite. Tuck them into toasted buns with melted cheese and creamy guacamole for a burger worth staying in for. Make a few extra patties and your next dinner is halfway done.
Spicy Black Bean & Corn Fusion Burgers
| Prep 15 minutes | Cook 20 minutes |
| Total 35 minutes, approximately | Makes 4 burgers |
Course: Main course / Dinner
Ingredients
For the patties
- 1 tbsp neutral oil (plus a little extra for frying)
- 1 tbsp minced garlic
- 2 green chillies (finely chopped)
- 75 g red onion (finely diced; about ½ cup)
- 75 g red and yellow bell peppers (finely diced; about ½ cup)
- 1 can black beans (about 400 g before draining; rinsed, well drained, and patted dry)
- 80 g sweet corn (about ½ cup; thawed and drained if frozen)
- A small handful fresh cilantro (chopped; about ¼ cup)
- 1 tsp garlic powder
- 1 tsp smoked paprika or chilli powder
- 1 tbsp sriracha or chilli paste
- 60 g Italian breadcrumbs (about ½ cup)
- 15 g cornflakes (about ½ cup before crushing), crushed; or use ½ cup tortilla chips, then crush
For assembly
- 4 sesame or brioche buns
- 4 slices provolone or Swiss cheese
- 120 g guacamole or mashed avocado (about ½ cup)
- Butter (for toasting the buns)
Instructions
- Sauté: Heat 1 tbsp oil in a large pan over medium heat. Add garlic and green chillies; stir for 30 seconds. Add onion and peppers and cook for 4–5 minutes, until softened.
- Season: Add drained beans, corn, garlic powder, paprika, and sriracha. Cook for 2–3 minutes, stirring, until heated through and excess moisture has evaporated. Stir in cilantro.
- Mash: Remove from the heat. Roughly mash the mixture with a potato masher, leaving some beans and corn intact. Transfer to a bowl and let cool enough to handle.
- Bind and shape: Fold in breadcrumbs and crushed cornflakes. Press a little mixture together: it should hold its shape. Divide into 4 equal portions and firmly shape into patties about 1.5–2 cm thick.
- Pan-fry: Wipe out the pan and add a thin coating of oil over medium heat. Cook patties for 3–4 minutes per side, until golden and firm enough to turn with a wide spatula. Work in batches if needed.
- Melt the cheese: During the final minute, add one slice of cheese to each patty and cover the pan briefly, until melted.
- Assemble: Lightly butter the cut sides of the buns and toast until golden. Spread guacamole over the bases, add the cheesy patties, and close with the bun tops. Serve immediately.
Tips for Success
Get the texture right: Drain the beans and corn thoroughly. If the mixture is too wet to shape, add breadcrumbs a spoonful at a time. If it crumbles, mash a little more of the beans so they bind the mixture.
Swap the crunch: Crushed tortilla chips or Ritz crackers can replace the cornflakes. Adjust the breadcrumbs as needed because the crumbs absorb differently.
Prep ahead: Shape the patties, cover, and refrigerate for up to 24 hours before frying. Chilling also helps them hold together.
Freeze a batch: Freeze shaped patties on a parchment-lined tray until firm, then transfer to a freezer container with parchment between each patty. Thaw in the fridge before pan-frying; add cheese and guacamole when serving.
Choose a sturdy bun: Toasted brioche or sesame buns support the soft patties and creamy guacamole. For 6 smaller patties, use 6 buns and cheese slices.
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