You Won’t Find These At McDonalds

Today, I discovered the downside of exercising during your lunch break.

1) I didn’t want to return to my desk and finish my proposal. I wanted to nap.
2) All I could think about for the rest of the day was burgers.

Sadly, I am not one of those girls who can only stomach a few lettuce leaves after an intense Dailey Method class (micro-movements are evil, by the way). I am the girl that wants a juicy burger, covered with cheese, slathered in BBQ sauce, accompanied by crispy fries and ideally washed down with at least two pints.

But for now, I shall refrain. Apparently all good things come to those who wait. Roll on non-healthy February!

To help satisfy my craving, tonight I made black bean and sweetcorn burgers. Simple, tasty, and meaty enough to prevent me from dreaming about biting into a cow tonight.


Black Bean & Corn Burgers


  • 1 tin black beans, drained, rinsed and slightly mashed
  • 1/2 red pepper, finely diced
  • 4 medium spring onions, sliced into rounds
  • 1 tin sweetcorn, drained
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp taco seasoning
  • a large handful of cilantro, roughly chopped
  • 1 egg
  • 1/2 cup wholewheat breadcrumbs
  • salt & pepper to taste


  • Take all of your ingredients and mix in a large bowl until combined.
  • You will likely end up with a pretty sticky mixture that doesn’t come together all that well. This is where the man power comes in.
  • Take a handful of mixture and squish together in the palm of your hand until you have a medium, flat-ish ball.
  • Place on a non-stick tray, press down into a burger shape using the back of a spatula, and pop in the fridge for about an hour. Now go and take a shower, read your book, or start watching the new season of the Bachelor which you have recorded from last night.
  • Once the burgers have chilled (and ideally set a little) lightly mist a frying pan with a non-stick spray and place over a medium heat.
  • Take the burgers, put them in the pan and press down gently again using your spatula, until they are about 1/2-3/4 inch thick.
  • Each burger needs approximately 4 minutes on each side. Jut enough to give some colour and heat all the way through. Be careful when you turn them over as you may loose some corn / pepper. Fancy flipping should be avoided!

I like to serve my burgers on a wholewheat bun with spinach leaves and a sour cream, avocado spread. Which is as simple as 1, 2, 3…

1) Put the flesh of a ripe avocado in a bowl
2) Spoon in 2 tbsp low-fat sour cream
3) Squeeze in the juice of 1 small lime and mix!

Who needs mayonnaise anyway?!


5 thoughts on “You Won’t Find These At McDonalds

  1. I love a good burger. This looks like a great burger. I will be posting a chalenge to America on the burger front over the coming weeks. Look out for it, it should be fun.

  2. Hi Sarah – Tremendous! Just saw your link shared on FB and had to check out the recipe. I really like the addition of the corn and red pepper here. That would definitely bring in more flavor than most black bean recipes which rely on a heavy dose of spice to add the flavor. Looking forward to following more of your recipes.

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