Mother's Day Mexican Veggie Burgers

Burgers

• 1 cup Black Beans (Dried)
  
• 1 cup Black or Wild Rice (Before Cooking)
  
• 1 cup Corn
  
• 6 Cloves Garlic
  
• 2 Medium Carrots (Coarsely Grated)
  
• 2 Jalapeños (Diced)
  
• 1 - 2 Chipotle or Ancho Peppers (Diced)
  
• 2 Eggs*
  
• 1/2 Lime (Juiced)
  
• 1/2 cup Cotija or Parmesan Cheese*
  
• 1/2 cup Cilantro (Coarsely Chopped) [w/Stalks]
  
• 1/2 cup Cornmeal
  
• 2 tablespoons Corn Starch
  
• 1 tablespoon Cumin
  
• 2 teaspoons Oregano
  
• 1 teaspoon White Pepper*
  

"Salsa-Slaw" Topping

• 2 - 3 Roma Tomatoes
  
• 2 - 3 Cloves Garlic
  
• 1 Jalapeño
  
• 1/2 Red Onion
  
• 1/2 Lime (Juiced)
  
• 1/2 cup Cilantro
  
• 1 teaspoon Cumin
  
• 1 teaspoon Olive Oil
  
• 1/2 teaspoon Oregano
  

1. Soak black beans overnight, cook rice and let sit until room temperature.
2. 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.
3. 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.
4. 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.
5. Enjoy!