Tex-Mex Black Bean Vegetable Patty
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 670, total fat 36 G., saturated fats 5 G., proteins 16 G., carbohydrates 75 G., fiber 13 G., cholesterol 5 mg, sodium 1277 mg, sugar 6 G.
Calories 670, total fat 36 G., saturated fats 5 G., proteins 16 G., carbohydrates 75 G., fiber 13 G., cholesterol 5 mg, sodium 1277 mg, sugar 6 G.
The patties for these veggie burgers are made from a mixture of canned black beans and vegetables, which are first sautéed and then blended in a food processor until ground. Spices like cumin, chili powder, and smoky chipotle mayonnaise infuse the burger with the flavors and aromas of Tex-Mex cuisine. For a firmer burger, add brown rice and breadcrumbs. Freeze the patties slightly before frying to ensure they firm up and don't fall apart in the pan. Serve on buns with typical Tex-Mex ingredients: jalapeños, avocado, lettuce, tomato, and sweet potato chips.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups chopped mixed stir-fry vegetables (broccoli, bell pepper, onion, and/or mushrooms)
- 1/4 cup olive oil
- 1 cup frozen cooked brown rice
- 1 teaspoon ancho chili powder
- 0.5 tsp ground cumin
- 1 can (425 g) canned black beans, rinsed
- 1/3 cup breadcrumbs
- 1 tbsp chili mayonnaise + extra for serving
- 4 Kaiser rolls
- Shredded lettuce, sliced avocado, sliced tomato, and pickled jalapeños, for serving
- Sweet potato chips, for serving
We recommend
Recipes with similar ingredients: black beans, sweet pepper, broccoli cabbage, jalapeno pepper, sweet bun, ancho pepper, cumin
Cooking the dish according to the recipe:
- Cut the vegetables into 1-cm pieces. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the vegetables, brown rice, and a large pinch of salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the chili powder, cumin, black beans, 3/4 teaspoon of salt, and a few grinds of black pepper. Cook until the beans are heated through and all the liquid has evaporated, about 2 minutes.
- Transfer the mixture to a food processor, setting the pan aside. Pulse 5-6 times until the mixture forms a thick, chunky puree. Transfer to a large bowl and add breadcrumbs and mayonnaise. Form 4 patties, approximately 10 cm in diameter. Place the patties on a plate, cover with plastic wrap, and freeze until firm, about 15 minutes. Meanwhile, cut the buns in half horizontally and toast them.
- Wipe out the skillet, add the remaining 2 tablespoons of olive oil, and heat over medium-high heat. Add the patties and cook until heated through and crispy, about 2 minutes per side. Season with salt.
- To serve, place the patties on buns and top with lettuce, avocado, tomatoes, pickled jalapeños and chili mayonnaiseServe with chips.
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