Ultimate Black Bean Burger with Corn Slaw | Easy Vegetarian Cookout Recipe

There’s nothing like a laid-back lake day with something fresh and flavorful on the grill. These Ultimate Black Bean Burgers with Corn Slaw are perfect for those easy afternoons by the water—light, satisfying, and full of bold flavor.

Whether you're cooking on the deck before heading out on the boat or putting together a quick lakeside meal, this recipe brings the perfect balance of comfort and freshness to your lake life menu.

Ingredients

Black Bean Burgers

• 1 can black beans, drained, rinsed, and patted dry
• 1/2 cup breadcrumbs
• 1/4 cup yellow onion, diced
• 2 garlic cloves, minced
• 1/4 cup red or green bell pepper, diced
• 1 tablespoon CRAVE Smoked Seasoning
  OR 1 teaspoon each smoked paprika, cumin, and chili powder
• 1/2 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 1 egg
• 1/4–1/2 cup vegetable oil, or enough for pan-frying

Smoky Mayo

• 1/2 cup mayonnaise
• 1 tablespoon mustard
• 1 teaspoon honey
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 2 teaspoons chipotle sauce
• Squeeze of fresh lime juice

Corn Slaw Ingredients

• 2 cups frozen corn
• 1 tablespoon olive oil
• 1 cup shredded cabbage
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup mayonnaise, plus more if needed
• 1 jalapeño, diced
• Juice of 1 lime
• 2 teaspoons CRAVE Smoked Seasoning
  OR 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon chili powder
• Salt and black pepper, to taste

Make the Black Bean Burgers

7. Drain and rinse the black beans until the water runs clear.
8. Spread the beans onto paper towels and pat them very dry.
9. Transfer the beans to a bowl and mash with a fork or potato masher. Leave some of the beans partially whole to give the burgers more texture.
10. Add the breadcrumbs, onion, garlic, bell pepper, CRAVE Smoked Seasoning—or the smoked paprika, cumin, and chili powder mixture—cayenne pepper, salt, and black pepper.
11. Mix well and taste the mixture for seasoning before adding the raw egg. Adjust the seasonings if needed.
12. Stir in the egg until everything is well incorporated.
13. Form the mixture into balls, then gently flatten into burger patties.
14. Refrigerate the patties for at least 30 minutes to help them firm up before cooking.

Make the Smoky Mayo

1. In a small bowl, combine the mayonnaise, mustard, honey, smoked paprika, garlic powder, chipotle sauce, and a squeeze of fresh lime juice.
2. Mix well, cover, and refrigerate until ready to use.

Make the Charred Corn Slaw

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
2. Add the frozen corn and sauté for about 4 minutes, stirring occasionally, until heated through and lightly charred.
3. Remove from the heat and allow the corn to cool before making the slaw.
4. Add the cooled corn to a bowl with the shredded cabbage, red onion, cilantro, jalapeño, mayonnaise, lime juice, and seasonings.
5. Mix until evenly combined. Add a little more mayonnaise if you prefer a creamier slaw.
6. Taste and adjust the seasoning as needed.
7. Cover and refrigerate until ready to serve.

Cook the Burgers

15. Heat enough vegetable oil to lightly coat the bottom of a skillet over medium heat.
16. Add the black bean burgers, being careful not to overcrowd the skillet.
17. Cook for about 4–5 minutes per side, or until browned, crisp on the outside, and heated through.
18. Remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.

Build the Burgers

19. Toast the burger buns.
20. Spread the smoky mayo onto one or both sides of each bun.
21. Add a black bean burger patty.
22. Spoon the corn slaw over the burger.
23. Top with sliced avocado and crumbled feta cheese.
24. Add the top bun and serve.

Say Your Grace and Enjoy!! ❤️🍔🌽