Roll balls of the bean mixture according to the size of the burger you'd like: golf ball size for sliders, peach size for standard burgers, navel orange size for mega-burgers.
Place a heavy-bottomed skillet over medium-high heat and pour in enough oil to cover the bottom by about 1„8-inch. When the oil is shimmering, flatten each ball into a patty that is about ½- to ¾-inch thick and slide it into the oil. Do this with as many patties as you can comfortably fit into the pan without crowding. Fry for about 3-4 minutes on each side, or until deep brown and crunchy on the outside.
Transfer the patties to a paper-towel-lined platter.
To serve, stack one patty on lettuce on the bottom half of each bun, avocado slices, hot sauce to taste and finally add the top half of the bun. Makes 14 sliders, 8 standard-size or six large burgers.
Corn Salsa, on the other hand, doesn't excite such controversy as the veggie burgers. As long as folks like corn, the reaction is usually "More, please!" With fresh and vibrant lime, garlic, hot pepper and cilantro (or parsley for you anti-cilantroists), you're going to be glad it's easy to whip together batch after batch because the bowl will be emptied almost as quickly as you make it.
Simple Corn Salsa
1 lb. frozen corn (minus one cup), thawed
½ of a sweet onion, diced
1 jalapeno, stem and seeds removed, minced
1 clove garlic, peeled and minced
2 large palmsful of fresh cilantro or parsley, chopped
Juice of one lime
Kosher salt and black pepper to taste
Toss all ingredients together and let sit, covered, for 10 minutes before serving. Store leftovers, tightly covered, in the refrigerator for up to four days.
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