Black Bean-Corn Burger

Ingredients for Black Bean-Corn Burger

• 1 can (425g) low-sodium black beans, rinsed and drained

• 110g corn, thawed if frozen

• 1/2 red pepper, cut into 1/4-inch dice

• 30g whole-wheat breadcrumbs

• 1/4 cup chopped fresh coriander

• 3 large egg whites, lightly beaten

• 1 tablespoon chopped chipotle chilli in adobo

• 1/2 teaspoons dried oregano

• 1/2 teaspoons ground cumin

• 1 tablespoon plus 1 teaspoon olive oil, divided

• 8 cups baby spinach

• Pinch of nutmeg

• 1/2 avocado, mashed

• 80ml reduced-fat soured cream

• 1 teaspoon fresh lime juice

• 4 whole-wheat hamburger buns, split

In a bowl, combine beans, corn, pepper, breadcrumbs, coriander, egg whites, chipotle, oregano and cumin. Form bean mixture into four 3/4-inch-thick patties. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook patties, turning once, until browned, 5 minutes per side; remove from pan. In same skillet, sauté spinach in remaining 1 teaspoon oil over medium-high heat until wilted, 3 minutes; season with nutmeg and salt and freshly ground black pepper. In another bowl, mix avocado with soured cream and juice. Place 1/4 of cooked spinach on bottom of each bun, then 1 burger and 1/4 avocado mixture. Top with other bun half.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.