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Tex-Mex Bean Burgers

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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