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Whole Kernel Sweet Corn 15.25 Oz.

Featured Ingredient:

Whole Kernel Sweet Corn 15.25 Oz.

The world record for corn eating is 33 and a half ears in 12 minutes.

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Mexican Salsa Veggie Burgers

Description

Serves 4

Ingredients
For Burgers:
1⁄2 medium onion (coarsely chopped)
1 tbsp fresh lime juice (from 1/2 lime)
1 can (15 oz.) pinto beans (drained and rinsed)
1⁄2 tsp cumin
1⁄2 tsp oregano
salt and pepper (to taste)
1⁄3 c oatmeal
1⁄4 c (15 oz.) Libby's® Whole Kernel Sweet Corn (drained)
1 large egg white (slightly beaten)
2 tsp canola oil
For Salsa:
Libby's Whole Kernel Sweet Corn (remainder of 15oz can)
1⁄4 c fresh lime juice (about 2 limes)
1 c cherry tomates (halved)
1⁄2 c green or orange bell pepper (about 1/2 pepper)
1⁄4 c cilantro (chopped)
salt (to taste)
Instructions

For burgers, place onion and lime juice in food processor or blender; process until mixture is finely chopped. Add 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 ¼ 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 all ingredients and serve ¼ cup on top of each burger.

Serving suggestions: If you like spicy, mix a pinch of cayenne pepper into the burgers or add diced jalapeno pepper to the salsa.