Veggie Burger

By LRay

Recipes & Menus | recipes

Veggie Burger
Top these Tex-Mex–inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

6 servings

Recipe by Rosewood Grill in Hudson, OH

Photograph by Matt Duckor

June 2013

Ingredients

• 1/3 cup white long-grain rice
• 2 15-ounce cans black beans, rinsed
• 1 medium shallot, chopped
• 6 slices pickled jalapeño
• 1 tablespoon prepared barbecue sauce
• 1 teaspoon chili powder, preferably ancho
• 1/2 teaspoon ground cumin
• 1 large egg white
• Kosher salt, freshly ground pepper
• 4 tablespoons vegetable oil, divided
• 6 hamburger buns
• Favorite burger toppings (for serving)

Preparation

Step 1

Cook rice according to package directions (you should have 1 cup cooked rice) and let cool.

Set aside 1/2 cup beans. Pulse shallot, jalapeño, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky purée forms.

Transfer purée to a medium bowl and mix in egg white, rice, and reserved beans; season with salt and pepper. Form mixture into 6 patties about 1/2-inch thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking).

Heat 2 tablespoons oil in a large skillet over medium heat. Working in two batches and adding remaining 2 tablespoons oil between batches, cook patties until browned and crisp, about 5 minutes per side. Serve on buns with desired toppings.