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black bean burger | feedmegreens.com

Black Bean and Corn Burgers - Skillet Method

These vegetarian burgers pack a ton of flavor and come together quickly once the rice has cooked.  I highly recommend using the toppings for the most messy and delicious results!  See the other recipe card in this post for details on how to bake these burgers.

Course dinner, lunch
Keyword black beans, burger, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 burgers



  • 1 can black beans, drained, rinsed, and patted dry
  • 3/4 cup corn (I used thawed frozen) (dry thoroughly/remove moisture with paper towel)
  • 1 cup cooked brown rice
  • 1/2 cup salsa (see recipe notes)
  • 4 Tbsp cilantro, chopped
  • 1 egg
  • 2 tsp onion powder
  • 1 Tbsp ground cumin
  • 1/2 tsp salt
  • 1/3 - 1/2 cup whole wheat breadcrumbs (I like Whole Foods 365 brand)

Spicy Chipotle Sauce

  • 1/2 cup sour cream
  • 2 Tbsp adobo sauce (from a can of chipotle peppers in adobo sauce, found in the Mexican section of the grocery)

Optional Toppings

  • sliced avocado
  • sliced tomato
  • sliced red onion
  • lettuce
  • cheese (white cheddar is good!)


  1. Add the black beans to a mixing bowl and pat dry with a paper towel. Use a fork or wooden spoon to smash the beans. (Note: they don't need to be fully smashed, maybe 60/40 smashed versus none. See the pic of the mixing bowl in my post.)

  2. For the corn, I use frozen corn and run hot water over it in a colander. Then I wrap a paper towel around it and squeeze the water out.  Add the corn to the bowl with the beans.

  3. Add brown rice, salsa, cilantro, spices, and salt, and stir to combine. Mix in the egg and then the breadcrumbs. Note: Start by adding 1/3 cup breadcrumbs. At this point, it should be "moldable" into patties. If it feels too loose to form into patties, add the rest of the breadcrumbs.

  4. Heat a skillet over medium (I like cast iron but not necessary). Add a little bit of olive oil (1 - 2 tsp) and ensure the oil is lightly coating the bottom of the skillet. I form the burgers into patties using my hands right before I add them into the skillet. You should get 4 - 5 burgers out of this recipe, depending on the size you form.

  5. Cook each burger for 4 minutes per side. Note: if the burgers start to fall apart when you flip them, use the spatula to push them back together. They'll be fine as the other side cooks! If you want to add melted cheese, add it once you have flipped them. I cover the skillet with a lid to help the cheese melt if I'm using.

  6. Once done, add the burgers to a bun (optional) and top with lettuce, tomato, avocado, and sauce!

Recipe Notes

Regarding the salsa: I usually use homemade salsa for this, because we typically have a batch in the fridge, but if I don’t, I just use a can of Rotel tomatoes + cilantro processed in the blender until it’s not chunky. You can definitely use your favorite store bought salsa, however, I recommend pureeing it in the blender or food processor to avoid chunks in the burgers.