1
can (7 oz) whole kernel corn with red and green peppers, drained
2/3
cup thick & chunky medium salsa
Bean Patties
5
teaspoons olive oil
1/4
cup finely chopped red or yellow onion
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
egg, beaten
1/2
cup Progresso™ plain bread crumbs
2
cloves garlic, finely chopped
1
teaspoon ground cumin
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
5
slices (3/4 oz each) Cheddar cheese, cut into quarters
Bibb or leaf lettuce, torn into 20 small pieces
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Steps
1
Thaw rolls at room temperature until soft but still cold, about 10 minutes. Spray cookie sheet with cooking spray. Cut each roll into quarters; shape dough pieces into balls. Place on cookie sheet. Brush tops of dough balls with butter. Cover with plastic wrap sprayed with cooking spray. Let rise in warm place 2 hours to 2 hours 30 minutes until doubled in size.
2
Heat oven to 350°F. Remove plastic wrap. Bake buns 12 to 15 minutes or until golden brown. Remove from pan to cooling rack.
3
Meanwhile, in medium bowl, mix salsa ingredients. Cover; refrigerate until serving time.
4
In 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook onion in oil 3 to 4 minutes, stirring often, until softened. Remove from heat; cool slightly.
5
In medium bowl, mash beans with potato masher or fork, leaving a few beans whole. Stir in egg, bread crumbs, garlic, cumin, salt and pepper. Add cooled onion; mix until thoroughly combined. Shape mixture into 20 (1-inch) balls, using about 1 scant tablespoon per ball.
6
In same skillet, heat 2 teaspoons oil over medium heat. Place half of the bean balls in skillet; with back of spatula, flatten balls into patties, about 1 1/2 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Remove from skillet; cover to keep warm. Repeat with remaining 2 teaspoons oil and bean balls.
7
Split buns in half. On each bun bottom, place lettuce piece, bean patty, cheese quarter and 1 heaping tablespoon corn salsa. Cover with bun tops.
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Try white beans—cannellini beans or chick peas (garbanzo beans)—as an alternative to the black beans.
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