Recipes and Cooking Black Bean Burgers with Sweet Corn Salsa 4.0 (10) Walnuts and black beans create these delicious burgers that are topped with sweet corn salsa. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Grill Time: 37 mins Stand Time: 1 hrs Total Time: 2 hrs 22 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ cup walnuts, toasted ⅔ cup chopped onion ⅔ cup snipped fresh cilantro 2 teaspoon ground cumin 3 cloves garlic ½ teaspoon dried oregano, crushed ½ teaspoon dried basil, crushed 2 15 ounce can black beans, rinsed and drained ¼ cup canned diced green chile peppers, drained 2 eggs, lightly beaten ¾ cup fine dry bread crumbs ¼ teaspoon ground black pepper 2 fresh ears corn (with husks) 1 medium tomato, chopped ¼ cup finely chopped onion ¼ cup snipped fresh cilantro 1 teaspoon finely shredded lime peel 2 tablespoon lime juice 2 tablespoon olive oil ½ fresh jalapeño chile pepper, seeded and finely chopped* ¼ teaspoon salt ¼ teaspoon ground black pepper 6 English muffins, split Directions In a food processor fitted with a metal blade,** combine walnuts, the 2/3 cup onion, the 2/3 cup cilantro, the cumin, garlic, oregano, and basil. Cover and process with several on-off turns just until combined. Add black beans and green chile peppers. Cover and process with several on-off turns just until combined. Transfer mixture to a large bowl. Stir in eggs, bread crumbs, and 1/4 teaspoon black pepper. Using damp hands, shape mixture into six 3/4-inch-thick patties. Place patties on a baking sheet, cover, and chill until ready to grill. Carefully peel back corn husks, but do not remove. Using a stiff brush or your fingers, remove corn silks. Fold husks back around corn. If necessary, tie husk tops with 100-percent-cotton kitchen string. Soak corn in enough water to cover for at least 1 hour. While corn soaks, start preparing salsa. In a medium bowl, combine tomato, the 1/4 cup onion, the 1/4 cup cilantro, the lime peel, lime juice, 1 tablespoon of the oil, the jalapeño pepper, salt, and 1/4 teaspoon black pepper. Cover and chill until needed. Drain corn; shake to remove excess water. Brush corn with the remaining 1 tablespoon oil. For a charcoal grill, place corn (with husks) on the rack of a grill with a cover directly over medium coals. Cover and grill for 25 to 30 minutes or until corn kernels are tender, turning corn several times. (For a gas grill, preheat grill. Reduce heat to medium. Place corn (with husks) on grill rack over heat. Cover and grill as above.) Carefully remove string and husks. Cut the corn kernels off cobs. Stir corn into salsa. For charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 12 to 14 minutes or until done (160°F), turning once halfway through grilling. Toast English muffins on the grill. (For gas grill, place patties, then English muffins on grill rack over medium heat. Cover and grill as above.) Serve burgers between English muffin halves with salsa. Makes 6 servings. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. ** If you do not have a food processor, finely chop the walnuts, the 2/3 cup onion, the 2/3 cup cilantro, and the garlic. In a large bowl, combine walnuts, onion, cilantro, garlic, cumin, oregano, and basil. Stir in beans and green chile peppers. Using a potato masher, mash the bean mixture slightly. Stir in eggs, bread crumbs, and 1/4 teaspoon black pepper. Shape into patties as directed. Rate it Print Nutrition Facts (per serving) 595 Calories 28g Fat 70g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 595 % Daily Value * Total Fat 28g 36% Saturated Fat 3g 15% Cholesterol 71mg 24% Sodium 973mg 42% Total Carbohydrate 70g 25% Total Sugars 9g Protein 22g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.