Mexican Salsa Veggie Burgers



Prep Time

15 min

Cook time

15 min


  • 1/2 white onion

  • 4 tablespoons lime juice, divided

  • 1 can (15 oz.) pinto beans, drained

  • 1/2 teaspoon cumin

  • 1/2 teaspoon oregano

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 large egg white

  • 1/3 cup quick oats

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained and divided

  • 1 tablespoon canola oil

  • 1 cup cherry tomatoes, halved

  • 1/2 cup diced green or orange bell pepper

  • 2 tablespoons chopped fresh cilantro

  • 1/4 teaspoon salt


1. For burgers, place onion and 1 tablespoon lime juice in food processor; 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 oats and ¼ cup corn until lightly blended (mixture will be very moist.) Form into four patties.

2. Heat oil in large nonstick skillet over medium. Carefully place two burgers in skillet; cook 4 minutes per side or until lightly browned. Remove to plate and keep warm while cooking remaining two burgers.

3. For salsa, mix together remaining corn, remaining lime juice, tomatoes, bell pepper, cilantro and salt. Serve on top of each burger.