Mexican Veggie Burgers

I've attempted to make veggie burgers in the past and they haven't turned out, but these puppies were so delicious!  They weren't dry at all, which tends to be the case with veggie burgers, and tasted amazing!  I served them on corn tortillas because I didn't have time to make buns (store bought buns are gross).  They were really good on tortillas! So much flavor.  I topped them with an avocado.  I can't wait to make these again.  This would be a really good meal to make ahead and freeze (the patties anyway).  YUM! Enjoy!

Mexican Veggie Burgers

Serves: 8

Ingredients:

1/2 cup brown rice, uncooked

One 15 oz can black beans (I cooked my own black beans, I think it was about a half cup uncooked)

1 small red bell pepper, diced

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

Directions:

Cook brown rice and beans (unless you're using canned) according to instructions, set aside. 

Meanwhile, in a large saute pan, heat oil over medium heat. Add onion and red pepper. Cook until onions are soft. Add garlic, stir for about 30 seconds. Add seasonings and  black beans. Stir on high heat for about a minute. Turn off heat. Add salt to taste.

Using a potato masher or fork, mash the black bean mixture. Mash roughly, so that some black bean pieces remain. Add cooked, brown rice. Using a spatula, mix everything together. Taste and adjust salt and seasoning.

When the black bean brown rice mixture is cool enough to handle, divide it into 8 equal portions. Roll mixture into 8 balls (mixture will be sticky so you may want to flour your hands first). Flatten the balls down to shape into burgers. 

(You can freeze the patties at this point in a single layer in air tight containers).

Heat about 1 tablespoon oil in a non-stick skillet.  Place 2 burger patties on the skillet. Cook for 1-2 minutes on medium-high heat on each side. Remove when a crispy golden crust forms on both sides. Add more oil to the skillet and fry up 2 more patties at a time. Repeat till all patties are cooked.

Roasted Poblano and Corn Salsa

Ingredients:

1 Poblano pepper

1 1/2 cup frozen organic corn, thawed

1 cup chopped tomatoes

zest of 1/2 a lime

2 tablespoons lime juice (juice of about 1 large lime)

1-2 tablespoon chopped cilantro

salt and pepper to taste

1/2 tablespoon red chili powder

1/2 tablespoon cumin powder

Directions:

Roast the poblano pepper over an open flame either on your stove or an out door grill. Char the pepper on all sides. Then wrap it in foil and let it sit for about 5 minutes. When the pepper is cool enough to handle, open the foil and peel off the charred poblano skin. Wipe off any remaining charred skin with a paper towel. Remove the seeds inside. Dice the roasted poblano. (I totally burnt my pepper and tried to salvage it, but just added chili sauce since I ruined my pepper, Jalapeno would work too.)

Mix together the roasted poblano and all other ingredients. Refrigerate till ready to serve.

Serve on toasted buns or corn tortillas!