Mexican Salsa Veggie Burgers
- Products in this Recipe:
- Prep time:
- 15 min.
- Cook time:
- 16 min.
- Total time:
- 31 min.
- Yield:
- 4 Servings
- Ingredients (Paragraphs)
- 1 (15 oz.) can Organic Pinto Beans, drained and rinsed
- 1 (15 oz.) can Organic Whole Kernel Corn, drained
- 0.5 medium onion, coarsely chopped
- 1 tbsp. fresh lime juice
- 0.5 tsp. cumin
- 0.5 tsp. oregano
- salt & pepper to taste
- 1 large egg white, slightly beaten
- 0.33 cup oatmeal
- 2 tsp. canola oil
- 0.25 cup fresh lime juice
- 1 cup cherry tomatoes, halved
- 0.5 cup green bell pepper
- 0.25 cup fresh cilantro chopped
- salt & pepper to taste
To mix burgers, place onion and lime juice in food processor or blender; process until mixture is finely chopped. Add Organic Pinto Beans and chop for a few seconds (do not over process.) Transfer mixture to medium bowl; Mix in cumin, oregano, salt, and pepper. Add egg white and mix gently with fork until just blended. Stir in oatmeal and 1/4 cup corn until lightly blended (mixture will be very moist.) Form into eight 2-inch wide patties. Heat oil in large nonstick skillet or cast iron pan over medium heat. Carefully place four burgers in skillet; cook about 4 minutes per side or until lightly browned. Remove to plate and keep warm while cooking remaining burgers.
For salsa, mix together remainder of corn, l/4 cup lime juice, cherry tomatoes, green bell pepper, cilantro, and seasonings. Serve 1/4 cup on top of each burger.
