Cutlets for these vegetarian burgers are prepared from a mixture canned black beans and vegetables that first fried and then ground in a food processor until minced meat consistency. Spices such as zira, chili powder and smoked pepper mayonnaise will fill the burger with tastes and aroma of texas-mexican cuisine. And to make them more dense, add brown rice and breadcrumbs. Before frying formed cutlets need to be slightly frozen so that they became hard and did not fall apart in the pan. Serve on buns, complementing the typical Tex-Mex components for a kitchen: jalapenos, avocados, lettuce, tomato and sweet potato chips. value of one serving: (total 4) Calories 670, total fat 36 g., saturated fats 5 g., proteins one 6 g., carbohydrates 75 g., fiber 13 g., cholesterol 5 mg., sodium 1277 mg., sugar 6 g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. chopped vegetables mix for sty fry (broccoli, sweet peppers, onions and / or mushrooms)
- 1/4 Art. olive oil
- 1 tbsp. frozen boiled brown rice
- 1 tsp Ancho Chili Powder
- 0.5 tsp ground zira
- 1 can (425 gr.) Canned black beans, washed
- 1/3 Art. breadcrumbs
- 1 tbsp. l mayonnaise with chili pepper + optional for serving
- 4 buns Kaiser
- Chopped salad, chopped avocado, chopped tomato and pickled jalapenos, served
- Sweet potato chips for serving
Recipes with similar ingredients: black preto beans, pepper sweet, broccoli, jalapenos, bun, pepper ancho, cumin
Recipe preparation:
- Cut vegetables into 1 cm slices. In a large skillet with non-stick coating over moderate heat, heat 2 tbsp. l olive oil. Add vegetables, brown rice and a large pinch of salt. Fry, stirring, until the vegetables soften, about 5 minutes. Stir in chili powder, zira, black beans, 3/4 tsp. salt and some black pepper. Fry until the beans are warm and all the liquid does not evaporate, about 2 minutes.
- Transfer the mixture to a food processor, set the pan aside. Beat in a pulse mode 5-6 times until the mixture turns into thick mashed potatoes with slices. Transfer to a large bowl and add breadcrumbs and mayonnaise. Form 4 cutlets with a diameter about 10 cm. Put the patties on a plate, cover plastic wrap and freeze until they become hard, for about 15 minutes. Meanwhile, cut horizontally in half buns and toast them.
- Wipe the pan, add the remaining 2 tbsp. l olive oil and heat over moderate heat. Add cutlets and fry until they warm up and a crust forms, about 2 minutes on each side. Salt.
- To serve, put the patties on buns, add salad, avocados, tomatoes, pickled jalapenos and chili mayonnaise. Serve with crisps.
