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Simple Southwest Veggie Burgers

Veggie burger with onion, tomato and lettuce on wheat bun
Prep Time
20 minutes prep + 20 minutes chill
Number of Servings
8
Recipe Source
From Eat What You Love Everyday © 2014 by Marlene Koch, Running Press, a member of the Perseus Books Group.
Ingredients
  • 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
  • 12 cup cooked instant brown rice
  • 1 tsp cumin
  • 1 12 tsp chili powder
  • 1 tsp garlic powder
  • 12 tsp salt
  • 12 cup corn niblets
  • 1 large egg, lightly beaten
  • 14 cup dry breadcrumbs
  • 8 whole-wheat hamburger buns
Directions
  1. 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.
  2. 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 12-inch thick.
  3. 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.

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