Black Bean Patties with Corn Relish and Avocado Sauce

For a long time I used to buy black bean veggie burgers from the freezer section of the grocery store. They certainly weren’t amazing, but they were good enough as long as some fresh toppings were included along with them. Lately I’ve been experimenting with making veggie burgers at home, and I have to say that I wish I’d started doing this a long time ago! Black bean burgers are pretty easy to make and they taste so much better than anything you’ll find in the freezer section.

These patties aren’t served like a traditional burger with a bun, instead they come with some fresh corn relish and a refreshing avocado sauce that has a little zing from some added lime juice. This recipe makes quite a few patties; you could cut the recipe in half if you’d like, but I prefer to make the full recipe and freeze the uncooked leftover patties. In addition to eating them with the corn relish and avocado sauce, the  patties are great cut up and mixed with some scrambled eggs or sprinkled over a salad.

Black Bean Patties with Corn Relish and Avocado Sauce


  • 2 (15 oz.) cans black beans, drained and rinsed, divided
  • 2 roasted red bell peppers, divided
  • 2 eggs
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 2 cloves garlic
  • 1 chipotle in adobo, chopped
  • 1 onion, finely diced
  • 1/2 – 2/3 cup cornmeal, breadcrumbs, or panko
  • Salt and pepper
  • Vegetable oil
  • 2 tsp. vegetable oil
  • 2 cups corn
  • 1 clove garlic, minced
  • 1 jalapeno, minced
  • 1 medium tomato, seeded and diced
  • 2-3 tbl. lime juice
  • Salt and pepper
  • 1 avocado, pealed and pitted
  • 1/2 cup light sour cream or Greek yogurt
  • 1-2 tbl. lime juice
  • Salt and pepper
  1. To make the patties, place 1 can black beans, 1 red pepper, eggs, oregano, cumin, garlic and chipotle in a food processor and pulse until fairly smooth then set aside. Lightly mash the remaining can of black beans in a medium sized bowl. Add 1 finely diced red pepper, onion and the mixture from the food processor. Season with salt and pepper to taste. Stir in the cornmeal or breadcrumbs adding a little at a time until the mixture can be formed into a loose ball. Place the mixture in the fridge for at least 30 minutes.
  2. While the patties are chilling, you can prepare the corn relish. Start by heating a pan over medium-high heat and add the vegetable oil. Stir in the corn and saute for a few minutes until lightly browned. Add the garlic and jalapeno and cook for 30-60 seconds until fragrant. Take the corn mixture off the heat and place in a bowl. Add the tomato, lime juice, salt and pepper.
  3. To make the avocado sauce, place the avocado, sour cream (or Greek yogurt), and lime juice in a food processor and pulse until smooth. Salt and pepper to taste.
  4. To cook the patties, heat a nonstick skillet with about 2 tablespoons of vegetable oil over medium heat. Form patties that are about 3 1/2-4 inches in diameter and place in the skillet in batches. Cook for about 2-3 minutes before flipping and cooking again on the other side. Move the cooked patties to a paper towel lined plate. Garnish with corn relish and avocado sauce. Enjoy!
Makes: 14-16 patties (7-8 servings)
Source: Ellie Says Opa

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