2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise, divided
1 Tbsp. Italian seasoned dry bread crumbs
1 Tbsp. grated Parmesan cheese
8 ounces ground beef
3 Tbsp. barbecue sauce, divided
2 Tbsp. canned baked beans
2 slices American cheese
4 toaster corn cakes, toasted if desired
Preheat oven to 425°. Line jelly-roll pan with aluminum foil, then spray with no-stick cooking spray; set aside.
Toss green beans with 1 tablespoon Hellmann's® or Best Foods® Real Mayonnaise in medium bowl. Combine bread crumbs with Parmesan cheese in resealable plastic bag. Add green beans and close bag; shake. Remove green beans from plastic bag and arrange on prepared pan. Bake 25 minutes or until golden and crisp.
Meanwhile, combine ground beef with 2 tablespoons barbecue sauce; shape into 4 patties. Place 1 tablespoon baked beans on center of two patties, then top with remaining patties, pressing edges to seal tightly. Cook in 10-inch skillet, turning once, until desired doneness. Remove skillet from heat, top burgers with cheese, then cover and let stand until cheese is melted. Meanwhile, combine remaining 1 tablespoon Mayonnaise with 1 tablespoon barbecue sauce in small bowl.
Arrange burgers on 2 corn muffins, then top with green beans, BBQ Mayonnaise and remaining muffins.