Mexican Salsa Veggie Burgers


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.


0.5 tsp.


salt & pepper to taste

1 large

egg white, slightly beaten

0.33 cup


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


Original Recipe Makes 4 Servings

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.