Meat Recipes

Tex-Mex Bean Burgers

:goodhousekeeping.com

2012/10/05

825

Ingredients

• 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 pinto beans, rinsed and drained
• 1 cup(s) fresh corn kernels
• 1 clove(s) garlic, crushed with press
• 1/2teaspoon(s) ground coriander
• 1/4teaspoon(s) chipotle chile powder
• 1 tablespoon(s) vegetable oil
• 4 hamburger buns
• 4 Boston lettuce leaves
• 1 ripe avocado, thinly sliced

Directions

1. Cook rice as label directs; let cool.
2. Combine tomatoes, cilantro, lime juice, jalapeño, and 1/8 teaspoon salt.
3. In food processor, pulse 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.)
4. 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.

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