We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.
Ingredients
- ⅓ 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
- Kosher salt, freshly ground pepper
- 4 tablespoons vegetable oil, divided
- Favorite burger toppings (for serving)
Recipe Preparation
Cook rice according to package directions (you should have 1 cup cooked rice) and let cool.
Set aside ½ cup beans. Pulse shallot, jalapeño, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky purée forms.
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 ½" thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking).
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.
You are wrong. I can defend my position. Write to me in PM.
Wonderful, very valuable piece
I confirm. All of the above is true. Let's discuss this issue.
SpasibO we will use)
Yes, really. It was and with me. We can communicate on this theme. Here or in PM.