Spicy Black Bean & Corn Burgers

There has been one vegetarian dish I have ever made (and forced The Mister to eat) that he has ever actually asked me to make again. Not that I make vegetarian things very often- I’m no vegetarian myself. But I do happen to find things once in a while that I like that don’t involve meat. This has never happened for him. Anyway, that in itself is a big enough accolade for this meal. It’s definitely one that is going to be a regular dinner in this household from now on. Especially in fresh corn season.

{pulse in food processor}

1/2 yellow onion, chopped

3 garlic cloves
1 can black beans, drained
½ cup plus 2 tablespoons rolled oats
2 ear yellow corn, kernels and milk removed from husk (or 1 can)
1 green onion, thinly sliced
2 teaspoons cumin
1/2 teaspoon curry powder
¼ teaspoon cayenne pepper

salt

pepper

Once it has reached desired texture (I like it a bit course still, but you may want it smoother and less chunky) gather into a ball and place in the fridge in a bowl covered in plastic wrap. Let sit for two hours if possible, but it doesn’t have to be that long if you don’t plan very well in advance. Once you take it back out:

{stir in}

1/4 cup breadcrumbs

more salt & pepper to taste

Heat oil in a skillet and heat. Form bean mixture into patties and cook for 5-7 minutes each side or until the outside forms a crust and they are heated through.

Place into buns and top with whatever you choose, or even eat them plain. We have even been known to fry up leftovers in little balls and make fritters.