Line a large rimmed baking pan with paper towels; spread thawed sweet corn blend in prepared baking pan. Pat dry with additional paper towels.
Put your Feta, Black Bean, and Corn Burgers leftovers to good use in this well balanced meal.
Servings and Ingredients
|3 (9.5-oz. each) frozen Southwest chipotle sweet corn blend, thawed|
|½ medium red onion, finely chopped|
|8 clove(s) garlic, minced; divided|
|½ (8-oz.) pkg. Soiree traditional feta chunk cheese|
|½ c. Hy-Vee plain panko bread crumbs|
|1 tbsp. Hy-Vee ground cumin|
|1 tbsp. Culinary Tours Dijon mustard|
|1 tbsp. plus 1/4 c. Hy-Vee Worcestershire sauce|
|½ tbsp. 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|
|2 c. Hy-Vee long grain white rice, dry|
|½ c. Hy-Vee honey|
|3 tbsp. Gustare Vita olive oil|
|4 Fresno chile peppers, seeded and sliced|
|⅔ c. water|
|2 c. fresh basil, packed, plus additional for garnish|
|2 avocados, pitted, peeled, and sliced|
Things To Grab
- Large rimmed baking pan
- Large nonstick skillet
- Hy-Vee nonstick cooking spray
- Paper towels
- Food processor or blender
- Large stockpot with lid
- Small bowl
- 8 serving bowls
Spray a large nonstick skillet with nonstick spray. Add chopped onion and cook over medium heat for 2 to 3 minutes. Add 6 cloves minced 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 or blender; wipe skillet clean. Add feta, bread crumbs, cumin, mustard, 1 tablespoon Worcestershire, black pepper, cayenne pepper, and egg. Cover and pulse until combined. Stir in remaining sweet corn mixture and 7 grains blend; set aside.
Cook rice according to package directions. Fluff with fork and set aside. Meanwhile, whisk together honey and remaining 1/4 cup Worcestershire sauce; set aside.
Heat olive oil in same skillet over medium heat. Add Fresno chile peppers. Cook 1 to 2 minutes or until softened. Add 2 cloves minced garlic; cook 1 minute. Add black bean mixture to skillet. Cook 2 to 3 minutes or until heated through. Add half of the honey-Worcestershire mixture; cook 1 minute. Add water and fresh basil; cook and stir until basil is wilted and water has evaporated.
Divide rice among 8 serving bowls. Top burger mixture with sliced avocadoes. Drizzle with remaining honey-Worcestershire mixture. garnish with additional fresh basil, if desired.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 35mg
- Sodium: 380mg
- Total Carbohydrates: 98g
- Protein: 14g