Baked Black Bean & Corn Burgers

Ok readers (all 15 of you...)  I'd like to introduce you to the artist formerly know as the Meat-Eater, aka, Jordan.


In the spirit of marriage and sharing, i've decided to give him full-on access to my prized baby blog*.
Since i'm giving him full access, this is the only time you'll see the intro header... aside from our very different writing styles (my overuse of () and ... and his overuse of ,s) you'll have to look at the bottom of the posts to figure out who's sharing.


(*seriously people, this is more significant than sharing a bank account. you're witnessing history here!!!)

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Contrary to what might otherwise be said around here, or to how I've been labeled the "Meat-Eater," I don't have a compulsion to eat meat-related products with every single meal. Or even every day of my life.

Last year at some point, we were talking about how most veggie burgers make the mistake of trying to come off like they're made of beef, trying to fake what they really are, and how we really prefer things that don't try to disguise themselves, in this case black bean burgers. Some restaurants use them (either made themselves or frozen-and-bought) as their black bean burgers, and they're almost always better than the fake-meat stuff. So I went on a hunt for black bean burger recipes, and after a few changes we gave it a shot.

And they were good, but spicy as hell.

I like spicy foods, but they were almost too much for me. And they were too much for the other three people who tried them. So we shelved them...

Until last week, when I started talking them up again, and then talked Kristen into letting me give them a shot.

I made a couple of new changes, specifically using a Vidalia onion instead of whatever-we-happened-to-have-around (which usually means yellow or red onions), and it made all the difference. They were immediately declared part of the regular rotation around this place.

Next time up... What they're topped with....

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Baked Black Bean & Corn Burgers
courtesy of LAURENMU on Allrecipes.com with modifications by Jordan

1 can black beans
1/3 to 1/2 Vidalia onion (depending on the size of the onion, you can eyeball it)
3 to 4 garlic cloves
1/2 cup corn (drained if you're using canned corn, which is totally fine)
1 egg
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon hot sauce (personally, I use Cholula, but you can use whatever you want)
1/2 cup bread crumbs

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Preheat your oven to 375 degrees.

Mash the black beans with a fork until they're thick and pasty.

Finely chop the onion and garlic. Stir the onion, garlic, and corn into the mashed beans.

In another bowl, stir together the egg, chili powder, cumin, and hot sauce, then stir the egg mixture into the mashed beans.

Mix in the bread crumbs.

Divide the mixture into four patties, and place on a lined baking sheet.

Bake for 13 minutes, then flip and bake for another 13 minutes.

Serve on a hamburger roll. (In this house, we prefer Martin's Potato Rolls.)