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Epicurious

Veggie Burger

4.8

(6)

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

Recipe information

  • Yield

    Makes 6 servings

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

  1. Step 1

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

    Step 2

    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.

    Step 3

    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" thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking).

    Step 4

    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.

TagsVeggie BurgerBurgerTex-MexAmericanRiceRice & GrainsBlack BeanBean and LegumeVegetableShallotMainDinnerNut FreeVegetarianDairy FreeEasyWeeknight MealsFryFood ProcessorBon Appétit
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