Veggie Burger
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
44
Sourness
46
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Grain Rice (white long-)1 medium
Shallot (chopped)1 tbsp
Barbecue Sauce (prepared)1 tsp
Ground Cumin1 large
Egg White4 tbsps
Vegetable Oil (divided)Directions:
1
Set aside 1/2 cup beans
2
Cook rice according to package directions (you should have 1 cup cooked rice) and let cool
3
Set aside 1/2 cup beans
4
Pulse shallot, jalapeño, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky purée forms
5
Transfer purée to a medium bowl and mix in egg white, rice, and reserved beans; season with salt and pepper
6
Form mixture into 6 patties about 1/2" thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking)
7
Heat 2 tablespoons oil in a large skillet over medium heat
8
Working in two batches and adding remaining 2 tablespoons oil between batches, cook patties until browned and crisp, about 5 minutes per side
9
Serve on buns with desired toppings
10
Cook rice according to package directions (you should have 1 cup cooked rice) and let cool
11
Pulse shallot, jalapeño, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky purée forms
12
Transfer purée to a medium bowl and mix in egg white, rice, and reserved beans; season with salt and pepper
13
Form mixture into 6 patties about 1/2" thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking)
14
Heat 2 tablespoons oil in a large skillet over medium heat
15
Working in two batches and adding remaining 2 tablespoons oil between batches, cook patties until browned and crisp, about 5 minutes per side
16
Serve on buns with desired toppings