Step 1

Drain and rinse the black beans, then spread them out on a baking sheet and bake in the oven at 325 degrees F for 15 minutes to dry them out. This makes a very big difference so the patties aren't too moist, so don't skip this part!

Step 2

While the black beans bake, dice up your pepper and onion and add them to a pan with your minced garlic. Sautee over medium heat for 3-5 minutes until they are slightly cooked down, then remove them from the heat.

Step 3

In a blender or food processor, add all of the ingredients except for the black beans and corn.

Step 4

Run the blender for a few seconds, scrape down the edges, then run again. We want to blend the mixture until all of the egg and spices have mixed together, but we don't want to completely blend it down into a paste.

Step 5

Once the black beans have dried out, add them to the blender along with the corn. Pulse or blend for a few seconds to incorporate them into the mixture and break them down a bit, but not completely. Note: you can hand mix everything as well and mush up some of the black beans and corn, but using a blender is the easiest method.

Step 6

Set the oven temperature to 350 degrees F.

Step 7

Scoop out some of the veggie burger mixture and place it on a parchment paper-lined baking sheet. I chose to make 6 large patties, but 8 slightly smaller patties will work great as well. The patties will be loose, so simply scoop the mixture onto the baking sheet then pat them down to form them into patties. Wetting your hands with cold water also helps limit the stickiness.

Step 8

Bake at 350 degrees for 20 minutes. You can cook these patties in a pan as well, but baking in the oven keeps the process hands-off.

Step 9

After 20 minutes, remove the veggie burgers from the oven and allow them to cool for 5 minutes before enjoying them.

Step 10

Assemble the veggie burger any way you'd like, or keep leftover veggie burger patties stored in the fridge to enjoy throughout the week.