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Mexican Salsa Veggie Burgers

Mexican Salsa Veggie Burgers

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

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