bean, corn & chile burgers served open-faced

Name: Bean, Corn & Chile Burgers Served Open-Faced
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 can(s) 16 oz. can black beans, drained & rinsed; 1 can(s) 11 oz. can whole kernel corn, drained; 1 can(s) 4 oz. can mild diced green chiles; 1 cup(s) brown rice, cooked; 1/2 cup(s) cornmeal; 1 tablespoon(s) fresh cilantro, minced; 1 teaspoon(s) onion powder; 1/4 teaspoon(s) garlic powder; salt to taste; 2 tablespoon(s) oil; 2 large ciabatta rolls, split & toasted; fresh salsa (optional)

2 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Jan 9, 2022

I absolutely love veggie burgers and this Tex-Mex version really hits the spot.

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prep time 15 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 can 16 oz. can black beans, drained & rinsed
1 can 11 oz. can whole kernel corn, drained
1 can 4 oz. can mild diced green chiles
1 cup brown rice, cooked
1/2 cup cornmeal
1 tablespoon fresh cilantro, minced
1 teaspoon onion powder
1/4 teaspoon garlic powder
salt to taste
2 tablespoons oil
2 large ciabatta rolls, split & toasted
fresh salsa (optional)

How To Make bean, corn & chile burgers served open-faced

Step 1

in a large bowl, mash the black beans to desired consistency. Mix in corn, chilies, rice, cornmeal, onon and garlic powder. Chill mixture.

Step 2

Form mixture into 4 large patties and sprinkle with salt.
Step 3

Heat oil in a nonstick skillet over medium heat. Once oil is hot, add patties and cook until golden brown on both sides.
Step 4

Serve burgers on open-faced buns and top with salsa if desired.
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