Have a meal from down south, without meat. Try this veggie burger option.
EAT WHAT YOU LOVE EVERYDAY © 2014 by Marlene Koch, Running Press, a member of the Perseus Books Group.
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 tsp chopped jarred jalapeño peppers
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can pinto beans, rinsed and drained
- 1/2 c cooked instant brown rice
- 1 tsp cumin
- 1 1/2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 c corn niblets
- 1 large egg, lightly beaten
- 1/4 c dry breadcrumbs
- 8 whole-wheat hamburger buns
- Spray a medium, nonstick skillet generously with cooking spray, and place over medium-high heat. Add onions, bell pepper, and jalapeño, and cook for 5 to 7 minutes, or until vegetables are soft and starting to brown. Set aside to cool.
- Place beans and rice in medium bowl. Mash with a potato masher, leaving about one-fourth of the beans whole. Mix in next 7 ingredients (cumin through breadcrumbs), and then add cooked vegetables. Use your hands to shape mixture into 8 patties, about 1/2-inch thick.
- Coat a large, nonstick sauté pan with cooking spray, and place over medium heat. Add patties and cook for 2 to 3 minutes on each side, or until lightly browned and cooked through. Serve on buns with your favorite toppings. Or top these in classic burger style with lettuce, tomato, and onion; veggie style with avocado and sprouts; or go fully Southwestern style with barbecue sauce.
The patties can be cooked immediately, but will hold together better if refrigerated for about 20 minutes before cooking. To freeze, place individual patties on waxed paper and freeze until frozen, remove from waxed paper, and wrap airtight.