Traditional recipes

Veggie Burger

Veggie Burger

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Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.


  • ⅓ 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
  • Kosher salt, freshly ground pepper
  • 4 tablespoons vegetable oil, divided
  • Favorite burger toppings (for serving)

Recipe Preparation

  • Cook rice according to package directions (you should have 1 cup cooked rice) and let cool.

  • Set aside ½ cup beans. Pulse shallot, jalapeño, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky purée forms.

  • 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 ½" thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking).

  • 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.

Recipe by Rosewood Grill in Hudson OH,

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 300 Fat (g) 11 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 45 Dietary Fiber (g) 8 Total Sugars (g) 4 Protein (g) 11 Sodium (mg) 910Reviews Section

Watch the video: 10 Easy Low-Carb Veggie Snacks (July 2022).


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