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Dinner recipe · from the recipe book

Smoky Black Bean and Corn Smash Burgers

Crisp-edged smashed black bean and corn patties with smoky cumin spice, tucked into cool romaine with creamy lime-smashed avocado and juicy tomato.

Smoky Black Bean and Corn Smash Burgers

Ingredients

  • 2½ cups430 gBlack beans, canned, drained and rinsedpatted dry
  • ¾ cup60 gOld-fashioned rolled oats
  • ¾ cup100 gCorn kernels, frozenthawed and patted dry
  • 1 large50 gEggsbeaten
  • ½ cup chopped80 gRed onionhalf finely minced, half thinly sliced
  • 2 cloves6 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gChili powder
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gCanola oil
  • ½ cup crumbled60 gQueso frescocrumbled
  • 1 whole200 gAvocadopitted
  • 1 tbsp15 gLime juice
  • 2 medium240 gTomatoessliced
  • ½ cup chopped8 gFresh cilantrochopped
  • 4¼ cups chopped200 gRomaine lettucelarge inner leaves separated

Steps

  1. Prep first: thaw the frozen corn kernels in a colander under cool water and pat them dry; mince half the red onion and thinly slice the other half; mince the garlic; beat the egg; crumble the queso fresco; slice the tomato; separate the romaine leaves; chop the cilantro.
  2. Pulse the oats in a food processor into a coarse meal. Add the black beans, minced red onion, garlic, cumin, smoked paprika, chili powder, salt and black pepper, and pulse into a chunky paste.
  3. Transfer the bean mixture to a bowl and stir in the thawed corn kernels and the beaten egg. Chill 10 minutes to firm up, then shape into 8 loose balls.
  4. In a small bowl, mash the avocado with the lime juice and cilantro.
  5. Heat half the canola oil in a large cast-iron skillet over medium-high heat. Add 4 balls and smash each flat to about 1/2 inch with a sturdy spatula.
  6. Cook 3 to 4 minutes until deeply crisp, flip, top each patty with an eighth of the queso fresco (half the queso fresco for this batch), and cook 3 minutes more until the centers reach 160°F (71°C). Repeat with the remaining half of the canola oil, the remaining 4 balls and the remaining half of the queso fresco.
  7. Stack two romaine leaves per wrap, add two patties, then the smashed avocado, tomato slices and sliced red onion. Wrap and serve.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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