Chipotle Black Bean Burgers with Corn Topped with Mango Pineapple Salsa

Inexpensive and easy to make Black Bean Burgers with Corn is a tasty recipe for black bean burgers that uses common ingredients found in most kitchens! Top with store bought Mango Salsa for a delicious sweet heat. 

Ever since I opened a can of chipotle peppers in adobo sauce for soup last week, I have been obsessed with trying to find ways to use them up. If you aren't familiar with canned chipotle peppers in adobo sauce they pack an impressive smokey heat to just about anything you add them too!

When I found a recipe for Chipotle Black Bean Burgers with Corn, I knew they would be the perfect recipe to include them in. Plus...I had a container of mango pineapple salsa in the fridge I was dying to find something to use it on. 

I was right, the sweet mango salsa complimented the slightly spicy and smokey burger perfectly.  The base recipe for the burgers comes from America's Test Kitchen Light & Healthy 2010.  I have made several recipes out of this book since I purchased it, and have been happy with everything I made so far.  This recipe is no exception.

This is an inexpensive, easy and tasty meatless dish, and in my opinion, way better than the processed frozen black bean burgers you can find in the stores.  My boys loved it....my husband...well...as a total meat and potatoes Midwest kind of guy...he wasn't so impressed...but like the boys, I really enjoyed this for dinner. 

You can serve them like regular burgers on a bun with fixin's but I served them by themselves, topped with salsa and a side of simply roasted sweet potato rounds seasoned with salt and pepper and a sprinkle of cinnamon.  YUM!

If you like spice....increase the amount of chipotle peppers you use or add some cayenne into the mix as well.  I found the recipe to be on the mild side as written.  I also did not "fry" the patties in olive oil as the recipe called for, eliminating 2 TBSP of oil from the original recipe, and reducing the fat and calories.  I simply sprayed a nonstick skillet with my Misto and pan sauteed the burgers that way.

If you are looking for tasty recipes to make with black beans or looking for a good black bean burger, give this recipe a try! It's super easy to make and doesn't call for any weird ingredients.

Chipotle Black Bean Burgers with Corn 

 adapted from America's Test Kitchen Light & Healthy 2010

Printable Recipe

Servings - 6   Serving Size - 1 burger   Points Plus per Svg - 5 points+
( Nutritional information for burgers only )  Calories - 226   Total Fat - 5g,   Carb. - 34g,   Protein - 12.5g,   Fiber - 9.8g

2 slices of high-quality white bread, torn into pieces ( I used Pepperidge Farm )
2 large eggs
1 TBS. olive oil
1 tsp. ground cumin
1/2 tsp. salt
2 (15-oz.) cans of black beans, rinsed well and drained
1/4 cup red pepper, finely diced
1/4 cup cilantro, chopped
1/4 cup onion, finely diced
1 TBS. chipoltle pepper in adobo sauce, finely chopped ( or more if you like )
3/4 cup frozen corn, defrosted
Olive oil spray ( such as from a misto )
Mango salsa, for garnish


1.  Preheat oven to 350 degrees.  Place torn bread into a food processor and pulse into crumbs.  Spread crumbs on baking sheet and bake until golden brown and dry, about 10 - 12 minutes.  Set aside to cool.

2.  In small bowl or glass measuring cup, whisk the eggs, 1 TBS. olive oil, cumin, and salt together.  Set aside.

3.  Place 2 1/2 cups of the rinsed and drained beans in a large bowl, and mash with a potato masher until mostly smooth.  Stir in the reserved bread crumbs, reserved egg mixture, remaining half cup of whole beans, red pepper, cilantro, onion, corn and chipotle pepper until just combined.  Divide into 6 equal portions ( a little over a half cup each ) and gently form into 1 inch thick patties.

4.  Heat a large nonstick skillet which has been sprayed with cooking spray over a med- high heat.  Saute half the patties for 8 - 10 minutes, flipping halfway through.  Remove to plate and repeat with remaining patties.    Garnish with salsa, if desired,  and enjoy immediately.