Top these Tex-Mex–inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Cook rice according to package directions (you should have 1 cup cooked rice) and let cool.
Step 2
Set aside 1/2 cup beans. Pulse shallot, jalapeño, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky purée forms.
Step 3
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 1/2" thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking).
Step 4
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.
