Skip to main content

Mexican Salsa Veggie Burgers

Mexican Salsa Veggie Burgers

Prep time:
15 min.
Cook time:
16 min.
Total time:
31 min.
Yield:
4 Servings
Ingredients
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
Directions

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.

More Healthy Meals

More Healthy Meals

Beet & Fennel Salad

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

Hot Spiced Beets

Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.

Nutty Orange-Glazed Beets & Sweet Potatoes

Drain beets; reserve 2 tablespoons beet liquid. Cut beets into halves; set aside.

Savory Whole Potatoes

Preheat oven to 450oF. Lightly grease 8-inch pie pan and add potatoes.

Three Layer Beet Cupcake

Preheat oven to 350oF.