I used pinto beans which I soaked with lemon in the water to pre-digest the bean's outer coating. Then cooked them and drained and rinsed them well. I did add a few more spices to the recipe - some chicken marsala, Spike, celery seed, and smoked salt.
The corn was a bit crunchy, so I would leave them in the fridge longer next time just to allow the cornmeal to soften a bit.
My husband is a big meat eater and thinks nothing's good unless it has meat in it. He had some meat ready to cook with this meal because he figured he'd still need protein, but he didn't end up cooking it and said he liked the burger. That in itself tells me these are a hearty and satisfying meal. I'll be making these again and again!