Black Bean-Corn Burger

• 1 can (15 ounce) low-sodium black beans, rinsed and drained
• 3/4 cup corn, thawed if frozen
• 1/2 red bell pepper, cut into 1/4-inch dice
• 1/4 cup whole-wheat breadcrumbs
• 1/4 cup chopped fresh cilantro
• 3 large egg whites, lightly beaten
• 1 tablespoon chopped chipotle chile in adobo
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 8 cups baby spinach
• Pinch of nutmeg
• 1/2 avocado, mashed
• 1/3 cup reduced-fat sour cream
• 1 teaspoon fresh lime juice
• 4 whole-wheat hamburger buns, split

1. In a bowl, combine beans, corn, bell pepper, breadcrumbs, cilantro, 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, saute 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 sour 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.

black beans, corn, red bell pepper, wholewheat breadcrumbs, fresh cilantro, egg whites, chipotle chile, oregano, ground cumin, olive oil, baby spinach, nutmeg, avocado, sour cream, lime juice, buns

Taken from www.epicurious.com/recipes/food/views/black-bean-corn-burger-367251 (may not work)