Extra tasty veggie burgers... Perfect for Mother's Day. If you want to make them vegan you can leave out the eggs and cheese. —nicotineslave
8 - 12
Black Beans (Dried)
Black or Wild Rice (Before Cooking)
Medium Carrots (Coarsely Grated)
1 - 2
Chipotle or Ancho Peppers (Diced)
Cotija or Parmesan Cheese*
Cilantro (Coarsely Chopped) [w/Stalks]
2 - 3
2 - 3
In This Recipe
Soak black beans overnight, cook rice and let sit until room temperature.
Mix all of the burger ingredients. You can mash them together with your hands or use a food processor. You can deseed the Jalapeños or leave them in if you prefer your burgers spicy. Put the mixture in the fridge for 30 minutes.
Try to form your burgers fairly thin so they get nice and crispy. Cook in a cast iron pan at med-high heat for about 3 - 5 minutes per side.
For the "salsa-slaw"; chop all of your vegetables, however coarse you may desire, mix all ingredients, salt to taste and use to top your burgers.