Tex-Mex Black Bean Burgers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 670
- Total Fat
- 36 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 7 milligrams
- Sodium
- 1277 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 13 grams
- Protein
- 16 grams
- Sugar
- 6 grams
- Total: 40 min
- Active: 40 min
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.