Better Bean Burger

Set the oven to 400°F. Rinse and dry the parsley and lettuce. Cut the top leaves away from the stems of the parsley and add to the work bowl of a food processor. Measure out 2 teaspoons of the cornstarch and add it to the work bowl, reserving the rest for the onion rings. Peel and slice ⅔ of the onion into thin rounds, then roughly chop the rest. Add the chopped onion to the work bowl.

Drain and rinse the beans. Add the beans, walnuts, oats, garlic powder, cumin, and 1/2 teaspoon of salt and a pinch of pepper to the food processor. Pulse until everything is incorporated but there are still visible pieces of the ingredients. Divide the mixture into 2 patties and put in the refrigerator to chill until you are ready to cook them.

Keeping the corn in the husk, place the ears on the middle rack for 15 to 20 minutes or until the husk is golden brown.

Put a large skillet over high heat and add 3 tablespoons vegetable oil. Put the remaining cornstarch into a medium bowl and add the onion rounds, toss well to be sure each piece is evenly coated. Once the oil is hot, add the onions and cook, flipping once, until golden brown, about 5 to 7 minutes. When they become crisp, move them onto a plate lined with a paper towel, then salt them.

Once the onion rings are finished, put the burgers into the skillet over medium heat. Add another tablespoon of oil if necessary and cook the burgers, undisturbed, until browned and crispy on the bottom, about 5 to 7 minutes. Flip and cook on the other side until crisp, about 5 to 7 minutes. Transfer the burgers to a plate and put the buns into the pan to warm for a moment.

Put the ketchup and curry powder into a small bowl and mix together. Peel the husks off the corn, spread the vegan butter over the hot corn, and season with salt and pepper to taste. To serve the burgers, place them on a warm bun and top with lettuce, ketchup, and the crispy onions. Serve the corn on the side.