TEX-MEX BEAN BURGERS

TEX-MEX BEAN BURGERS image

Categories Bean

Yield 4 Burgers

Number Of Ingredients 17

1 cup(s) quick-cooking brown rice
2 medium ripe tomatoes, chopped
2 tablespoon(s) chopped fresh cilantro
1 tablespoon(s) fresh lime juice
1 tablespoon(s) finely chopped pickled jalapeño slices
Salt
Pepper
1 can(s) lower-sodium black beans, rinsed and drained
1 egg
1 cup(s) fresh corn kernels
1 clove(s) garlic, crushed with press
1/2 teaspoon(s) ground coriander
1/4 teaspoon(s) chipotle chile powder
1 tablespoon(s) vegetable oil
4 hamburger buns
4 Boston lettuce leaves
1 ripe avocado, thinly sliced

Steps:

Cook rice as label directs; let cool. Combine tomatoes, cilantro, lime juice, jalapeño, and 1/8 teaspoon salt. In food processor, pulse egg, rice, beans, corn, garlic, coriander, chile powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined but still chunky. (This can be refrigerated, covered, up to 4 hours.) Shape mixture into 4 (1 inch thick) patties. In 12-in. nonstick skillet, heat oil on medium 1 minute. Cook burgers 8 to 10 minutes or until browned, turning once. Serve on buns with lettuce, tomato salsa, and avocado.