All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We're far beyond the era of “burgers must be meat!” but still, most of our local veggie burgers are in a meat-shaped form. But it doesn't need to be! And here, black bean and corn mix to provide a thick and delicious patty, full of flavor. The patty gets further love from melty cheese and tangy aioli. It doesn't have to be meat, and sometimes, it's even better when it's not.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Roast the Potatoes
Halve potatoes lengthwise.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for patties), and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and roast in hot oven until golden brown and fork-tender, 16-18 minutes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Drain black beans.
Peel and mince shallot.
Make the Patties
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add corn, shallot, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly browned, 1-3 minutes.
Transfer vegetables to another mixing bowl and let cool, 2-4 minutes. Reserve pan; no need to wipe clean.
After vegetables have cooled, add black beans, flour, half the cheese (reserve remaining for topping), and remaining garlic salt. Mash until combined.
Form mixture into two patties, about 5" in diameter. For best results, wrap patties in plastic wrap to help hold together.
Cook the Patties
Return pan used to cook vegetables to medium-high heat and add 5 tsp. olive oil. Add patties to hot pan and cook undisturbed until browned, 4-6 minutes on one side.
Flip patties and cook on other side, 3 minutes.
Top patties with remaining cheese. Cover, and cook until cheese is melted, 2-3 minutes.
Transfer patties to a plate. Reserve pan; no need to wipe clean.
Toast Buns and Finish Dish
Return pan used to cook patties to low heat.
Place buns in hot pan, cut side down. Toast until lightly browned, 2-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, spreading chipotle aioli evenly on bottom bun, then topping with patties and top bun. Bon appétit!
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