Tex-Mex Veggie Burger

Veggie burgers can get, well, old. To spice up your next vegetarian-friendly meal, try this Tex-Mex veggie burger with Costanzo’s rolls.

Yield: 6

Here’s what you need:


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
½ teaspoon ground cumin
1 large egg white
Kosher salt, freshly ground pepper
4 tablespoons vegetable oil, divided

6 Costanzo’s 100% Whole Wheat Sandwich Rollsshutterstock_285116417

Favorite burger toppings (for serving)

Here’s what you do:

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 courtesy of delish.com