Line a large rimmed baking pan with paper towels; spread thawed sweet corn blend in prepared baking pan. Pat dry with additional paper towels. Finely chop 1/2 red onion; slice remaining half and set aside.
Looking to add more vegetarian options into your diet? Try this flavorful plant-based burger for your next dinner! Leftovers can be used to make Thai Basil Black Bean Bowls!
Servings and Ingredients
|3 (9-1/2-oz. each) pkgs. frozen Southwest chipotle sweet corn blend, thawed|
|1 medium red onion, divided|
|6 clove(s) garlic, minced|
|1 (8-oz.) pkg. Soiree traditional feta chunk cheese, divided|
|½ c. Hy-Vee plain panko bread crumbs|
|1 tbsp. plus 2 tsp. Hy-Vee ground cumin, divided|
|1 tbsp. Culinary Tours Dijon mustard|
|1 tbsp. Hy-Vee Worcestershire sauce|
|½ tsp. Hy-Vee black pepper|
|1 dash(es) Hy-Vee cayenne pepper|
|1 Hy-Vee large egg|
|1 (8.8-oz.) pkg. Full Circle Market ready-to-eat 7 grains blend|
|1 tbsp. Hy-Vee vegetable oil|
|½ c. Hy-Vee mayonnaise|
|8 Hy-Vee Bakery hamburger buns, split|
|2 c. baby arugula|
|2 avocados, seeded, peeled, and sliced|
Things To Grab
- Rimmed baking pan
- Paper towels
- Large nonstick skillet
- Food processor or blender
- Meat thermometer
- Small bowl
Spray a large nonstick skillet with nonstick spray. Add chopped onion and cook over medium heat for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes or until fragrant. Stir in sweet corn blend and cook for 2 to 3 minutes or until softened.
Transfer half of the sweet corn mixture to a food processor. Add 1/2 package feta cheese, bread crumbs, 1 tablespoon cumin, mustard, Worcestershire, black pepper, cayenne pepper, and egg. Cover and pulse until combined. Stir in remaining sweet corn mixture and 7 grains blend.
Press mixture into 8 (3/4-inch-thick) patties, using about 1/2 cup for each. Wipe skillet clean with paper towels. Heat vegetable oil in skillet over medium-high heat. Cook burgers in 2 batches for 8 to 10 minutes or until browned (165 degrees), turning once halfway through.
Stir together mayonnaise and remaining 2 teaspoons cumin; spread on bun tops. Slice remaining 1/2 package feta. Top bun bottoms with arugula, burgers, sliced feta, sliced red onion, and avocados. Sandwich with remaining bun tops.
Amounts Per Serving
- Total Fat: 44g
- Cholesterol: 65mg
- Sodium: 850mg
- Total Carbohydrates: 71g
- Protein: 20g