Smoky Black Bean Burgers

Black Bean Burgers and Portobella Sandwiches are the 'vegetarians choice' at most restaurants nowadays. Every restaurant seems to have at least one of those options, if not both, so I have had my fair share of Black Bean Burgers. However, I always have to ask if they're homemade ... no use paying restaurant prices for a frozen burger, I'll take a salad then, thank you very much!

Even though this is the most common burger to find on a menu, it's been my most challenging burger to nail down (and frankly, most restaurants don't seem to get it right). Is it because I've had so many vegetarian burgers that I am uber picky or because it's a difficult burger to get the consistency just right without compromising flavor?

Whatever the answer may be, I finally did it! I have a black bean burger that I am proud to share with you! It is crispy on the outside, soft on the inside and bursting with flavor! I have some wonderful corn from the summer that I have processed and is now in my freezer so the corn actually adds a lot of flavor and is not just a filler. If you can find fresh corn, I highly recommend it. Frozen corn from the store works just find, but let's face it ... it doesn't have the flavor!

Lately, this has been my new favorite burger. If you aren't a fan of the smoke, simply leave it out and use regular paprika. I'm not a huge smoky fan favorite, but there is something about this burger that it just works so well with. Give it a try!

Smoky Black Bean & Corn Burgers

Makes 7

1-15 oz can black beans, drained and rinsed
4 oz mushrooms, chopped
1 onion, diced
2 cloves garlic, minced
1 egg
1 c panko or rice chips to make gluten free
1/4 c cilantro
2 t cumin
2 t chili powder
1 1/2 t lime juice
1 t coriander
1 t smoked paprika
1 t liquid smoke
1 t salt
1 t pepper
1 c corn, frozen
1 c monterey jack cheese, shredded

In a pan, heat a little oil. Sauté your onion and garlic until the onion becomes translucent. Add mushrooms and cook until all the liquid has evaporated.

In your food processor. Add remaining ingredients except for the corn and cheese and mix until the ingredients have broken down but not completely puréed.

Sauté the corn in the pan that you sautéed your onions, mushrooms and garlic in to get the extra juices out of it. If you cook the corn as is, the burger will get watery.

In a bowl, mix in the corn and cheese to the bean purée.

Divide into 1/2 c burgers and lay on a sprayed sheet pan. Bake at 375º for 15 minutes, flip and bake for another 5 minutes.