With this recipe you get a structurally sound burger because half of the beans are mixed with the rice, panko and carrots to help bind the burgers together then the corn and remaining beans are added to create texture.
Course Sandwich
Cuisine American
Keyword black bean, burger, corn, lettuce, tomato, vegetarian, veggie burger
Whisk together all ingredients until thoroughly combined. Cover and chill until ready to use.
For the veggie burgers:
In a medium sauté pan over medium heat, add 2 tablespoons of oil and heat through. Add the onion and garlic and sauté, stirring occasionally until the onion is soft and translucent, about 6 minutes.
Remove from heat and add to the bowl of a food processor fitted with the chopping blade. Add the brown rice, half of the black beans, carrots, panko, salt, cumin and cayenne. Pulse until the mixture is combined but still has some texture.
Move the mixture to a large mixing bowl, then add the remaining black beans and corn and combine with your hands until they are fully incorporated. Form 6 patties ½” thick. Chill that patties in the refrigerator for about 30 minutes.
Heat a large nonstick skillet over medium-high heat. Add remaining oil and heat through. Cook the burgers in batches. Arrange two burgers in the skillet and cook until browned, about 5 minutes. Flip the patties and cook until browned and heated through, an additional 5 minutes.
For Serving:
In a small bowl mash the avocados and season with lime juice and salt.
Preheat the broiler to high. Lay the hamburger buns on a baking sheet cut side up and toast the buns, about 1 minute.
Spread some of the mashed avocado on the bottom buns. Divide the patties among the buns. Top with lettuce, tomato, and onion. Spread about a tablespoon of the cilantro lime mayo on the top half of each bun.
Serve immediately. Serve with a side of sweet potato fries, get the recipe here.