Chipotle Ranch Black Bean Burgers #RSC

• 2 (15 ounce) cans low-sodium black beans, drained well
• 1 12 cups frozen corn kernels, thawed
• 1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
• 1 chipotle chile in adobo, plus
• 1 teaspoon adobo sauce
• 1 (6 ounce) bag Baby Spinach
• 1 cup diced shallot
• 1 egg
• 34 cup panko breadcrumbs
• 1 tablespoon olive oil, plus extra for oiling pan
• 1 cup Hidden Valley Original Ranch Dressing (as a condiment)

1. Heat 1 tablespoon olive oil in large skillet over medium heat, add shallots and saute for 2 minutes or until slightly translucent.
2. Add spinach and saute for one minute or until spinach is wilted.
3. Set aside to cool.
4. In a food processor fitted with the chopping blade combine black beans, corn, spinach, shallots, egg, bread crumbs, Chipotle pepper, Adobo sauce and the Hidden Valley Ranch Original seasoning mix.
5. Pulse several times (stopping to remove lid and scrape down sides as needed) until mixture is desired consistency (I prefer my bean burgers fairly smooth some prefer chunky).
6. Line baking sheet with lightly oiled parchment paper.
7. Divide bean mixture into 6 portions onto prepared pan using a 1/2 cup measuring cup.
8. With oiled hands shape them into thick patties.
9. Bake for 35 minutes, flipping one through cook time.

black beans, corn kernels, mix, adobo sauce, spinach, shallot, egg, breadcrumbs, olive oil, valley

Taken from www.food.com/recipe/chipotle-ranch-black-bean-burgers-rsc-495278 (may not work)