Spicy Black Bean Veggie Burgers

    PREP: 35 minutes chill: 10 minutes COOK: 12 minutes MAKES 6 servings

    • 1 6-ounce package long grain and wild rice mix
    • 1⁄4 cup chopped onion
    • 1⁄4 cup chopped celery
    • 1⁄4 cup chopped carrot
    • 1 tablespoon olive oil
    • 1 15-ounce can black beans, rinsed and drained
    • 1⁄2 cup frozen corn, thawed
    • 2 cloves garlic, minced
    • 1⁄4 cup quick-cooking oatmeal
    • 1 egg, lightly beaten
    • 1 teaspoon ground cumin
    • 2 teaspoons ground chili powder
    • 1 teaspoon chopped chipotle chile peppers in adobo sauce*
    • 1⁄4 teaspoon salt
    • 1⁄4 teaspoon ground black pepper
    • Nonstick cooking spray
    • 6 hamburger buns, split and toasted, or 6 cups shredded lettuce
    • Light sour cream (optional)
    • Sliced avocado (optional)
    • Salsa (optional)

    1. Prepare rice according to package directions. Uncover and remove from heat. Cool while preparing vegetables. In a small skillet cook onion, celery, and carrot in hot olive oil over medium heat about 6 minutes or until vegetables are tender. Set aside.
    2. In a large bowl place half of the drained beans and mash with a potato masher or fork until completely mashed. Add the remaining black beans, corn, garlic, oatmeal, egg, cumin, and chili powder. Mix well. Add cooled rice, cooked vegetables, chipotle pepper, salt, and black pepper.
    3. Form into six 1⁄2 – to 3⁄4 -inch-thick patties; place on a small baking sheet. Cover and chill about 10 minutes or until patties are firm and set up.
    4. Coat a large nonstick skillet with cooking spray. Preheat over medium heat. Add patties and cook over medium heat about 12 minutes or until patties are golden brown and heated through, turning halfway through cooking.
    5. Serve in burger buns or on top of shredded lettuce. If desired, top with sour cream, avocado, and/or salsa.

    PER SERVING: 333 cal., 6 g total fat (1 g sat. fat), 35 mg chol., 846 mg sodium, 59 g carb., 6 g fiber, 14 g pro.


    Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.