Veggie burgers can get, well, old. To spice up your next vegetarian-friendly meal, try this Tex-Mex veggie burger with Costanzo’s rolls.
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
6 Costanzo’s 100% Whole Wheat Sandwich Rolls
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