Meal Kit

Black Bean and Corn Burgers with Chipotle Aioli

with garlic roasted fingerling potatoes

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 5 oz. Corn Kernels
  • 12 oz. Fingerling Potatoes
  • Info
    2 Tbsp. Chipotle Pesto
  • 5 oz. Black Beans
  • Info
    3 oz. Shredded Mozzarella
  • Info
    1 oz. Flour
  • Info
    0.84 oz. Mayonnaise
  • ½ tsp. Garlic Salt
  • 1 Shallot
  • Info
    2 Pretzel Buns

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    Roast the Potatoes

    Halve potatoes lengthwise. Toss potatoes with 2 tsp. olive oil, half the garlic salt (reserve remaining for patties), and a pinch of pepper on prepared baking sheet. Massage oil and seasoning into potatoes. Spread into a single layer and roast until golden brown and fork-tender, 16-18 minutes. While potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Peel and mince shallot. Drain black beans. Combine mayonnaise and pesto in a mixing bowl. Set aside.

  3. 3

    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. Add black beans, flour, ⅓ the cheese (reserve remaining for topping), and remaining garlic salt to corn mixture. Mash to combine. Form mixture into two patties, about 5" in diameter.

  4. 4

    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 on one side, 4-6 minutes. Flip patties and cook on other side, 2-3 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.

  5. 5

    Toast Buns and Finish Dish

    Return pan used to cook patties to low heat. Place buns in hot, dry pan, cut side down. Toast until lightly browned, 2-3 minutes. Plate dish as pictured on front of card, spreading pesto mayonnaise evenly on bottom buns, then topping with patties and top buns. Bon appétit!

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