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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Top these Tex-Mex–inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa. Ingredients:
1/3 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 |
1/2 teaspoon ground cumin |
1 large egg white |
kosher salt, freshly ground pepper |
4 tablespoons vegetable oil, divided |
6 hamburger buns |
favorite burger toppings (for serving) |
Directions:
1. Cook rice according to package directions (you should have 1 cup cooked rice) and let cool.
2. Set aside 1/2 cup beans. Pulse shallot, jalapeño, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky purée forms.
3. 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 1/2 thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking).
4. 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.
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