These veggie burgers are not only healthy, they're also easy to make. Make extra, wrap and freeze for a quick weeknight dinner. Or make small burgers to serve as finger food at your next get-together.
Cook Time: 35 Minutes
1 cup frozen corn, thawed
1/2 cup nonfat plain Greek yogurt
1/4 cup optional pepitos (pumpkin seeds)
1/2 cup crumbled queso fresco
1/4 cup mayonnaise
3 sliced green onions
2 tbsp butter
1/4 cup fresh cilantro, chopped
3 cup cooked, mashed sweet potato
1 cup panko breadcrumbs
1 package Fajita Seasoning Mix
1 tbsp lime juice
1 cup black beans, rinsed and drained
Remove 1 tablespoon Fajita Seasoning Mix from package and combine with yogurt, mayonnaise, lime juice and 2 tablespoons cilantro; set aside.
Combine remaining Fajita Seasoning Mix with remaining ingredients except breadcrumbs.
Divide mixture into 6 balls.
Place 1 ball of mixture at a time into a bowl of panko breadcrumbs. Flatten slightly, then turn over with a spatula to coat the other side. (The mixture will be very wet, so you will need to handle gently.) .
Melt 1 tablespoon butter in 12-inch skillet and cook 3 burgers for 8 minutes, turning once.