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.
- 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)
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.