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Mason Jar Cornbread Burger

by Adam Bianchi


for 4 servings

Veggie Burger

  • 2 cans black eyed pea, drained
  • 2 tablespoons
    BBQ sauce, or adobo
  • 1 tablespoon
    seasoned salt
  • 1 egg
  • ⅓ cup
    panko breadcrumbs (15 g)
  • kale, finely chopped and sautéed, or other leafy green

Cornbread Buns

  • 1 box cornbread batter, mix, butter, egg, buttermilk, etc.

Spicy Mayo

  • ½ cup
  • 2 tablespoons
    dijon mustard
  • 1 tablespoon
    hot sauce
  • ½ clove garlic, minced

Special Equipment

  • 9 mason jar lid rings, large
    Calories 424
    Fat 26g
    Carbs 39g
    Fiber 3g
    Sugar 10g
    Protein 6g

Estimated values based on one serving size.



  1. Preheat oven to 400˚F (200˚C).
  2. Lay out 12 mason jar lid rings upside down on a parchment-lined baking sheet.
  3. Spray rings thoroughly with cooking spray.
  4. Mix cans of beans, BBQ sauce, seasoned salt, egg, and panko in food processor until it becomes a thick paste.
  5. Mix cornbread batter/mix - it should be fairly thick
  6. Fill 4 rings with bean mix (they can be compacted to the rim of the ring).
  7. Fill 8 rings with cornbread batter. (Do not completely fill. Leave a small amount of room at the top to allow for rise, making sure the spread batter evenly throughout ring.)
  8. Bake 20-25 minutes or until cornbread is golden brown and burgers are lightly browned.
  9. Mix all ingredients for the spicy mayo and store in a refrigerator until ready to use.
  10. Assemble burger including any additional ingredients desired (we used sautéed kale, but also suggest collard greens or spinach).
  11. Enjoy!




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