Name: Tex-Mex Black Bean Burgers
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 cups precut vegetable stir-fry mix (broccoli, bell peppers, onions and/or mushrooms); 1/4 cup extra-virgin olive oil; 1 cup frozen cooked brown rice; Kosher salt; 1 teaspoon ancho chile powder; 1/2 teaspoon ground cumin; 1 15-ounce can black beans, drained and rinsed; Freshly ground pepper; 1/3 cup breadcrumbs; 1 tablespoon chipotle mayonnaise, plus more for topping; 4 kaiser rolls; Shredded lettuce, sliced avocado, sliced tomato and pickled jalapeños, for topping; Sweet potato chips, for serving

Directions

Chop the stir-fry mix into 1/2-inch pieces. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the vegetables, brown rice and a big pinch of salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the chile powder, cumin, black beans, 3/4 teaspoon salt and a few grinds of pepper. Cook until the beans are hot and the skillet is dry, about 2 minutes.
Transfer the mixture to a food processor; reserve the skillet. Pulse 5 to 6 times, until the mixture holds together but is still chunky. Scrape into a large bowl and stir in the breadcrumbs and chipotle mayonnaise. Shape into 4 patties, about 4 inches wide. Place the patties on a plate, cover with plastic wrap and freeze to firm up, about 15 minutes. Meanwhile, split and toast the rolls.
Wipe out the reserved skillet, add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the patties and cook until heated through and a crust forms, about 2 minutes per side. Season with salt.
Serve the patties on the rolls with lettuce, avocado, tomato, pickled jalapenos and chipotle mayonnaise. Serve with chips.

Photograph by Ralph Smith

Tex-Mex Black Bean Burgers

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